TY - JOUR
T1 - Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying
AU - BANGS, W. E.
AU - Reineccius, Gary A
PY - 1990/9
Y1 - 1990/9
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1990.tb03935.x
DO - 10.1111/j.1365-2621.1990.tb03935.x
M3 - Article
AN - SCOPUS:84985216656
SN - 0022-1147
VL - 55
SP - 1356
EP - 1358
JO - Journal of food science
JF - Journal of food science
IS - 5
ER -