Characteristics of double-encapsulated flavor powder prepared by secondary fat coating process

Y. H. Cho, Jiyong Park

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Double encapsulation of single-encapsulated powder containing flavor compounds was performed by a fat coating process using molten hydrogenated palm kernel oil (melting point = 47.3°C). Double-encapsulated powder showed a 47% increase in mean particle size and a 33% reduction in moisture uptake. Single-encapsulated powder exhibited rapid limonene oxidation throughout the storage time, while double-encapsulated powder was consistently stable. SEM images of the double-encapsulated powder showed singular or aggregated particles covered with a continuous fat matrix. Thermally controlled release from the double-encapsulated powder was observed. Flavor release from the double-encapsulated powder ranged from 36.6% to 57.8% at 37°C, with an increase to 81.3 to 95.0% at 60°C.

Original languageEnglish
Pages (from-to)968-972
Number of pages5
JournalJournal of Food Science
Volume67
Issue number3
DOIs
Publication statusPublished - 2002 Jan 1

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Powders
coatings
powders
flavor
Fats
lipids
palm kernel oil
flavor compounds
melting point
encapsulation
Particle Size
Freezing
particle size
storage time
oxidation
uptake mechanisms

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "Double encapsulation of single-encapsulated powder containing flavor compounds was performed by a fat coating process using molten hydrogenated palm kernel oil (melting point = 47.3°C). Double-encapsulated powder showed a 47{\%} increase in mean particle size and a 33{\%} reduction in moisture uptake. Single-encapsulated powder exhibited rapid limonene oxidation throughout the storage time, while double-encapsulated powder was consistently stable. SEM images of the double-encapsulated powder showed singular or aggregated particles covered with a continuous fat matrix. Thermally controlled release from the double-encapsulated powder was observed. Flavor release from the double-encapsulated powder ranged from 36.6{\%} to 57.8{\%} at 37°C, with an increase to 81.3 to 95.0{\%} at 60°C.",
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Characteristics of double-encapsulated flavor powder prepared by secondary fat coating process. / Cho, Y. H.; Park, Jiyong.

In: Journal of Food Science, Vol. 67, No. 3, 01.01.2002, p. 968-972.

Research output: Contribution to journalArticle

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