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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 2002 Jan 1|
All Science Journal Classification (ASJC) codes
- Food Science