Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation

Y. H. Cho; J. Park

doi:10.1111/j.1365-2621.2003.tb05707.x

Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation

Y. H. Cho, J. Park

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Abstract

The multiple emulsion/cold dehydration method was developed for the flavor encapsulation. The effects of various process parameters on the emulsion stability and flavor retention were investigated. Microfluidizer (at 68 MPa) produced more stable emulsion with small uniform droplets than pressure-homogenizer. Increasing the gum arabic content created a highly viscious emulsion, which resulted in a stable O/W emulsion. The stability of an O/W/O multiple emulsion was highly affected by the type of emulsifiers and the most stable emulsion was prepared using the blend of Span 80 and PGPR. Well-formed microcapsules having high flavor retention (71%) was obtained when ethanol/water mixtures solution of 9:1 was used as a dehydrating agent.

Original language	English
Pages (from-to)	534-538
Number of pages	5
Journal	Journal of Food Science
Volume	68
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb05707.x
Publication status	Published - 2003 Mar

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.2003.tb05707.x

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abstract = "The multiple emulsion/cold dehydration method was developed for the flavor encapsulation. The effects of various process parameters on the emulsion stability and flavor retention were investigated. Microfluidizer (at 68 MPa) produced more stable emulsion with small uniform droplets than pressure-homogenizer. Increasing the gum arabic content created a highly viscious emulsion, which resulted in a stable O/W emulsion. The stability of an O/W/O multiple emulsion was highly affected by the type of emulsifiers and the most stable emulsion was prepared using the blend of Span 80 and PGPR. Well-formed microcapsules having high flavor retention (71%) was obtained when ethanol/water mixtures solution of 9:1 was used as a dehydrating agent.",

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Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation

Abstract

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