Z204714
Aldrich
Flavor Encapsulation
| ISBN-10: | 0841214824 |
| ISBN-13: | 978-084121482-8 |
Description
| General description | This book offers complete coverage of current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches, protein-based materials, and more. Offers complete and practical coverage of the processes involved. Vital information for flavor researchers as well as those industries for which spray drying offers a promising new technology |
Properties
| publication info | S.J. Risch and G.A. Reineccius, ed., Oxford University Press, 1988, hard cover |
| description | ACS Symposium Series 370 |
Table Of Contents
| Table of Contents | Flavor Encapsulation: An Overview Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids: Production and Technology for the Flavor Industry Corn Starch Derivatives: Possible Wall Materials for Spray-Dried Flavor Manufacture Encapsulation of Orange Oil: Use of Oligosaccharides from a-Amylase Modified Starches of Maize, Rice, Cassava, and Potato Acacia Gums: Stabilizers for Flavor Encapsulation Emulsion-Stabilizing Starches: Use in Flavor Encapsulation Spray-Drying of Food Flavor Spray-Dried Orange Oil: Effect of Emulsion on Flavor Retention and Shelf Stability Encapsulated Orange Oil: Influence of Spray-Dryer Air Temperatures on Retention and Shelf Life Effect of Particle Size and Microstructure Properties on Encapsulated Orange Oil Encapsulation of Flavors by Extrusion Shelf Life of Orange Oil: Effects of Encapsulation by Spray-Drying, Extrusion and Molecular Inclusion Flavor Encapsulation with Alginates Coacervation for Flavor Encapsulation Interfacial Tension Behavior of Citrus Oils Against Phases Formed by Complex Coacervation of Gelatin Stabilization of Flavors by Cyclodextrins Controlling Particle Size and Release Properties: Secondary Processing Techniques Controlled Release of Food Additives |
