Chapter 42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. A. Soottitantawat1,
  2. H. Yoshii2,
  3. T. Furuta2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch42

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Soottitantawat, A., Yoshii, H. and Furuta, T. (2010) Effect of Water Activity on the Release Characteristics of Encapsulated Flavor, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch42

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Center of Excellence in Particle Technology, Department of Chemical Engineering, Chulalongkorn University, Bangkok, Thailand

  2. 2

    Department of Biotechnology, Tottori University, Tottori, Japan

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • encapsulated flavor release characteristics - Water Activity Effect;
  • model flavors - D-limonene and L-menthol;
  • water activity and D-limonene encapsulation;
  • flavor microencapsulation technology - flavor components enclosement in carrier matrix;
  • flavor microencapsulation technology advantages - flavor loss prevention during storage;
  • controlled flavor release mechanisms;
  • spray-dried powder flavor release - diffusion;
  • water uptake at high RH - encapsulation structure destruction

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • Acknowledgments

  • References

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