AGFD 73 |
| Flavor encapsulation is a key technology in flavor delivery for dry and liquid systems. One such encapsulation technique is coacervation. Coacervation offers a unique means of flavor release, which can be by diffusion and or rupture. Complex coacervation requires more than one colloidal solute, and is the method of choice in food applications. There is little or no information on how these complex coacervates behave over time. Thus, the purpose of this study was to look at the shelf-life of three samples prepared by complex coacervation using different colloids, and one sample simply spray dried for comparison. The samples were all stored at 37ºC using three different relative humidity's (0.11, 0.33, 0.52). A control sample of each was stored in the freezer for comparison. The oxidation rate, flavor release and particle morphology were observed during this study. After six weeks, the gum acacia-gelatin and the polyphosphate-gelatin samples started to show signs of oxidation, i.e. limonene oxide present at all relative humidity levels. The non-crosslinked sample did not show any signs of oxidation until 21 weeks. The chemically modified starch spray dried sample started showing signs of oxidation after 6 weeks as well, but the oxidation was not as severe as the gelatin coacervated samples. Based on the release of orange oil from the encapsulated samples, all capsules were permeable in the presence of moisture. Studies on the retention of orange oil in a baking application are in progress and will be reported on in this presentation. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |