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Freeze drying encapsulation of water soluble citrus aroma
Author(s) -
KOPELMAN I. J.,
MEYDAV S.,
WILMERSDORF P.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00086.x
Subject(s) - citation , library science , engineering , computer science
Summary A freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carrier, as against 50% by the best other method reported (Sugisawa, Kitson & Moyls, 1970). The aroma powders restored the original flavour in reconstituted orange juice. the low moisture content essential for prevention of losses during storage is obtainable without difficulty.