Open AccessPerfume Microencapsulation by Complex Coacervation
Author(s) -
A. W. Meyer
Publication year - 1992
Publication title -
chimia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.387
H-Index - 55
eISSN - 2673-2424
pISSN - 0009-4293
DOI - 10.2533/chimia.1992.101
Subject(s) - coacervate , gum arabic , gelatin , pectin , chemistry , arabic , polymer , polymer science , colloid , materials science , chemical engineering , chromatography , food science , organic chemistry , linguistics , philosophy , engineering
Many techniques are known for the microencapsulation of substances. Complex coacervation is one of them. Generally, gelatin and gum arabic are used to form the capsule wall. Gum arabic may be replaced by other colloidal polymers such as pectin. Most often, pure substances are microencapsulated, but microencapsulation of complex mixtures such as perfumes is also possible. This paper reports on microencapsulation of perfumes using complex coacervation. The influence of the wall material on the microcapsule characteristics is given.