Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying

W. E. BANGS, Gary A Reineccius

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

Methods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine‐reacted starch rated best of the experimental materials.

Original languageEnglish (US)
Pages (from-to)1356-1358
Number of pages3
JournalJournal of food science
Volume55
Issue number5
DOIs
StatePublished - Sep 1990

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