Microencapsulação do oleo essencial de laranja por atomização

AUTOR(ES)
DATA DE PUBLICAÇÃO

1995

RESUMO

Microencapsulation of orange essential oil by spray drying was realized in the present work. For this purpose a wall material was composed with three encapsulating agents: arabic gum, maltodextrin and Capsu/. The goal was to profit the advantages that each one of these agents offer, and its influence over retention index of orange essential oi/. In order to accomplish this objective was prepared three formulations with different arabic gum and Capsul concentrations, maintaining constants the maltodextrin and oil concentrations, and observing the influence the two first components in the oil retention during spray drying. The emulsions were dried with three differents drying temperatures, 180°C, 200°C and 220°C, and then evaluated its influence over essential orange oil flavour compounds retention

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