MICROENCAPSULATION OF EMULSIFIED HYDROPHOBIC FLAVORS BY SPRAY DRYING

Abstract

The retention of emulsified flavor during spray drying was investigated under various compositions of feed liquid. Drying of the emulsion solution was carried out in a spray dryer, equipped with a centrifugal atomizer. The retention of d-limonene during spray dying was nearly hundred percent independent of the composition of the feed liquid, whereas the retention of ethyl butyrate emulsified by gum arabic (GA) was much lower (0–20%). The retention of ethyl butyrate was markedly dependent on the concentration of maltodextrin and the type of emulsifier, indicating that the stability of emulsion is a controlling factor for flavor retention. The use of mixing emulsifiers, adjusting of density of ethyl butyrate, and the addition of 1% gelatin were quite effective procedures to improve the retention of ethyl butyrate, particularly when emulsified by GA.

Keywords:

• d-Limonene
• Emulsion stability
• Ethyl butyrate
• Flavor retention
• Spray drying of flavor emulsion

ACKNOWLEDGMENTS

This study was financially supported partly by a grant-in aid for Scientific Research (B) (10556031) by Ministry of Education, Science, Sport, and Culture, and partly by the Sasakawa Scientific Research Grant from The Japan Science Society.