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

Y. H. Cho, J. Park

Research output: Contribution to journalArticle

34 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 languageEnglish
Pages (from-to)534-538
Number of pages5
JournalJournal of Food Science
Volume68
Issue number2
DOIs
Publication statusPublished - 2003 Jan 1

Fingerprint

encapsulation
Emulsions
emulsions
flavor
methodology
Gum Arabic
homogenizers
gum arabic
emulsifiers
Dehydration
droplets
Capsules
Ethanol
ethanol
Pressure
Water
water

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation. / Cho, Y. H.; Park, J.

In: Journal of Food Science, Vol. 68, No. 2, 01.01.2003, p. 534-538.

Research output: Contribution to journalArticle

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