MICROENCAPSULATION OF FLAVOURS IN STARCH MATRIX BY COACERVATION METHOD.
 
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Pol. J. Food Nutr. Sci. 2001;51(1):17–23
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ABSTRACT
The method of preparation of coacervates of maize, potato and tapioca starch with citronellal, ethyl cinnamate, limonene or menthol used as model flavours, was described in this work. Obtained coacervates were produced by slow freezing of starch pastes with the mentioned flavours. Coacervates were examined e.g. by gas chromatography, thermogravimetry, EPR (Electron Paramagnetic Resonance). Received results showed, that type of starch does not determine the level of protection of the capsulated flavours, thus durability of the microcapsules. In this research, mostly physical properties of the encapsulated substances, like boiling temperature, had the influence on the durability of the microcapsules.
ISSN:1230-0322