COACERVATION OF GELATIN GELLAN GUM MIXTURES AND THEIR USE IN MICROENCAPSULATION

被引：50

作者：

CHILVERS, GR

MORRIS, VJ

机构：

[1] AFRC Inst of Food Research, Norwich, Engl, AFRC Inst of Food Research, Norwich, Engl

来源：

CARBOHYDRATE POLYMERS | 1987年 / 7卷 / 02期

关键词：

GELS - OILS AND FATS - Encapsulation;

D O I：

10.1016/0144-8617(87)90053-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Complex coacervation has been observed in gellan gum-gelatin mixtures at low total polymer concentrations. Coacervation was restricted to the pH range approximately equals 3. 5-5. 0. Procedures are described for the microencapsulation of oils and solid particles.

引用

收藏

页码：111 / 120

页数：10

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