Published as paper No. 17,615 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under project 18-018, supported by Hatch funds.
Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1356–1358, September 1990
How to Cite
BANGS, W.E. and REINECCIUS, G.A. (1990), Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying. Journal of Food Science, 55: 1356–1358. doi: 10.1111/j.1365-2621.1990.tb03935.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/14/89; accepted 2/24/90.
Methods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine-reacted starch rated best of the experimental materials.