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 language | English |
|---|---|
| Pages (from-to) | 968-972 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 67 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2002 Jan 1 |
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All Science Journal Classification (ASJC) codes
- Food Science
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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 journal › Article
TY - JOUR
T1 - Characteristics of double-encapsulated flavor powder prepared by secondary fat coating process
AU - Cho, Y. H.
AU - Park, Jiyong
PY - 2002/1/1
Y1 - 2002/1/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0036259515&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036259515&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2002.tb09437.x
DO - 10.1111/j.1365-2621.2002.tb09437.x
M3 - Article
AN - SCOPUS:0036259515
VL - 67
SP - 968
EP - 972
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 3
ER -