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The impact of emulsifiers on the microencapsulation of d-limonene was investigated for the wall materials gum arabic (GA) or maltodextrin (MD) and their blend. The emulsifiers used were sucrose ester (SE), polyglycerol ester (PGE), and sugar beet pectin (SBP). SBP presented good emulsification ability and higher retention of d-limonene with various types of wall materials. On the other hand, SE was not recommended because of its unstable emulsion, resulted in very low flavor retention. For PGE, the flavor retention was strongly dependent on the type of wall material. Regarding to the physicochemical properties of spray-dried powder, the combination of GA and PGE produced a stable emulsion and had high flavor retention with low surface oil, while the MD and SE combination was not recommended because of unstable emulsion and almost no flavor retention.
- Food Science and Technology Research
Food Science and Technology Research 16(5), 365-372, 2010-09-01
Japanese Society for Food Science and Technology