Maltodextrin final properties

Tab. 6.3 Final properties of maltodextrin powder (drying temperature 175 C final moisture content 1.2—3.5).

There are a wide variety of encapsulating agents available on the market. Modified food starches, maltodextrins, gums, proteins, corn syrups and sugars are popular choices (4-7). The selection of an encapsulating agent depends upon the chemical composition of the flavor, the encapsulation method, the desired properties of the final microcapsule and its end uses. Other considerations include cost and availability. 

Extensive experiments on the effects of feed rate and admixed gas flow rate on the final product properties for skin-forming materials (maltodextrin) and porous... 

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