Flavor encapsulation stabilizers

THEVENET Acacia Gums Stabilizers for Flavor Encapsulation... 

Wampler, D.J., Flavor encapsulation A method for providing maximum stability for dry flavor systems. Cereal Chem., 37, 817, 1992. 

Szente, L. and J. Szejtli, 1988. Stabilization of flavors by cyclodextrins. In Flavor Encapsulation, S.J. Risch (ed.), pp. 148-157. ACS Symposium Series 370, Washington DC American Chemical Society. Tpnnesen, H.H. and J. Karlsen, 2002. Alginate in drug delivery systems. Drug Dev. Ind. Pharm., 28 621-630. 

Trubiano, R, N.L. Lacourse, Emulsion-stabilizing starches use in flavor encapsulation, in Flavor Encapsulation, Risch, S.J., G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1988, p. 45. 

Uses Emulsifier, stabilizer, encapsulating agent for flavor emulsions, whitening agents, flavor encapsulation, beverages thickener softener, bodying agent, and film former in skin and sun care prods. 

Uses Stabilizer, low-calorie bulking agent, fiber source, flavor encapsulant, foam stabilizer, emulsion stabilizer, dispersant for liq. beverages, confections, high fiber mixes flavoring agent in food, pharmaceuticals Features Low vise, rapid disp. and dissolution Regulatory Kosher approved... 

Emulsions of lemon oil stabilized with gum arabic, a conventional starch dextrin and a low viscosity starch octenylsuccinate were spray-dried and evaluated for encapsulating efficiencies. Oil retentions and surface oil determinations were made according to the Materials and Methods section. TABLE 3 demonstrates the superiority of the starch octenylsuccinate in flavor retention and surface oil to gum arabic and a starch dextrin (5) ... 

Another important aspect of encapsulation efficiency is the resistance to oxidation that the carrier imparts to the flavor oils. The oxidation resistance properties are critical to shelf-life stability of the encapsulated product. Oxidation properties can be measured organoleptically by a taste panel or by gas chromatograph of the recovered oil. Peaks related to oxidation products of orange terpenes obtained from GC analysis can be monitored as the powders are aged for three days at 80 C. The GC was used to measure beta-pinene, an oxidation product of orange terpenes. The results are reported in square inches. The greater the area for the beta-pinene peak, the poorer the oxidation resistance of carrier towards the orange terpenes. The data is presented in TABLE 5 ... 

As can be seen from the data in TABLE 5 the low viscosity starch octenyl-succinate closely matches the oxidation resistance of gum arabic. This product would offer improved shelf-life over a standard starch dextrin and similar stability to a gum arabic encapsulated flavor. 

Spray drying is the most widely used, least expensive and favored route among the methods available for encapsulation (2) Various theories of volatile retention in spray drying have been proposed and reviewed (3). In addition to the nature of flavor compounds, flavor retention is governed by type of carriers, infeed composition, solids concentration (4), dryer inlet/exit air temperature, air velocity and humidity, feeding rate and atomization characteristics. In addition to flavor retention,the stability of the encapsulated product, as mentioned earlier, is also of importance and is governed by nearly the same parameters. However,the effect and mechanics of each individual factor are much less understood. 

Recently,it was reported that when maltodextrins were used as the encapsulating agent, increasing the dextrose equivalent by 10 could result in a three to six fold enhancement in shelf life (5). The reduction in emulsion size of feed emulsion also improved the shelf stability (Risch, S. J., University of Minnesota, personal communication, 1986). However, the influence of particle size distribution on the stability of encapsulated flavors has not been clearly addressed in the literature. 

Gas Chromatographic Analysis. The contribution of limonene-1, 2-epoxides and carvone to the development of oxidized flavor of encapsulated orange oil has been investigated (5). The concentrations of these two compounds were reported to provide a reliable index of the stability of the encapsulated orange oil. 

The molecular encapsulation of flavors with cyclo-dextrins was found to improve the resistence of light sensitive flavor constituents against daylight and ultraviolet irradiation. The photodecomposition of adsorbed and complexed flavors was tested both in the solid state and in aqueous solutions. The results of the light stability tests are demonstrated in the example of complexed and adsorbed citral,beta-ionone and cinnamaldehyde formulations /Table III./. 

Long term storage stability tests of flavor beta-cyclodextrin complexes under "non-stress" conditions at room temperature showed that molecular encapsulation in most cases provided an almost perfect preservation of flavors upon ten years storage. The degree of preserving power of cyclodextrin complexation is expressed using a comparison of total flavor content of complexed flavor samples deteimined in 1977 and 1987,respectively./Table IV./... 

The central cavity of the cylinder-shaped cyclodextrins behaves as an empty capsule It can accommodate so-called guest molecules of appropriate size, shape, and polarity. This "molecular encapsulation" can be utilized for stabilization and for enhancement of solubility of drugs, vitamins, flavors, etc., and utilizing the selectivity of the inclusion complexation, it can be applied for separation of substances, either by non-chromatographic methods, or chromatographic methods. 

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

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