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Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
Author(s) -
BHANDARI B.R.,
DUMOULIN E.D.,
RICHARD H.M.J.,
NOLEAU I.,
LEBERT A.M.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05459.x
Subject(s) - maltodextrin , citral , spray drying , gum arabic , chemistry , linalyl acetate , flavor , chromatography , ethyl acetate , food science , materials science , essential oil , linalool
Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300‐400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.