Microencapsulated Essence in Glassy State

Abstract

Abstract: In this paper, the glassy microencapsulation of lemon oil essence with carbohydrates as wall material by spray dryingmethod was studied. Results showed that the compact wall of microencapsule wish glass transition temperature of 108.4℃ wasformed and lessened effectively the essence loss during the procedure when the proportion of malt dextrin (DE9-11), corn syrup(DE42) and arabic gum was 1:1.5:3.75 respecfively and the essence content obtained was 20%～30%。

Key words: glassy state, microencapsulation, essence

WU Ke-Gang, KONG Ling-Hui, WU Wei. Microencapsulated Essence in Glassy State[J]. FOOD SCIENCE, 2003, 24(11): 84-88.

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Microencapsulated Essence in Glassy State

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