Encapsulation of Orange Oil Using Fluidized Bed Granulation

Molecules

Shardul Patil¹  Vaidhyanathan Anantharamkrishnan¹  Gary Reineccius¹ 

[1]Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55018, USA

关键词: encapsulation;    spray drying;    flavor;    agglomeration;   

DOI  :  10.3390/molecules27061854

来源: DOAJ

【 摘 要 】

The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders.

【 授权许可】

Unknown