Encapsulation of the alpha-tocopherol in a glassy food model matrix

alpha-tocopherol was encapsulated in a glassy food model based on solution of maltodextrin (DE 20) and gelatin, through the use of quick freeze and freeze-drying procedures. The ratio of the maltodextrin, alpha-tocopherol and gelatin was 3:2:1 respectively. The morphology of the glassy food model was observed by scanning electron microscopy, whose analyses showed a slightly smooth surface and a rather fragile and porous structure due to cavities formed by ice crystals during freezing, and the absence of crystalline structure. It was observed by x ray diffraction that the material is an amorpho...