Spray-dried orange oil

The effect of emulsion size on the retention and shelf-life of spray dried orange oil were investigated. 

Figure 2. Influence of emulsion size on shelf life (45 C) of spray dried orange oil with gum arabic as carrier.

Table IV. Influence of Emulsion Size on the Surface Oil Content of Spray Dried Orange Oil...

Kim YD, Morr CV. 1996. Microencapsultaion properties of gum arabic and several food proteins Spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44 1314—1320. 

Risch, S. J., Reineccius, G. A., 1988. Spray-dried orange oil Effect of emulsion size on flavor retention and shelf stability, in Fhvor encapsulation (eds S. J. Risch, G. A. Reineccius). American Chemical Society, Washington DC, USA, pp. 67-77. 

Subramaniam [93] and Anandaraman and Reineccius [96] have shown that simple hydrolyzed starches can give excellent protection to spray-dried orange oils... 

Risch, S.J., G.A. Reineccius, Effect of emulsion size on flavor retention and shelf-stability of spray dried orange oil, in Flavor Encapsulation, S.J. Risch, G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1988, p. 67. 

A recent study has been performed on various spray dried orange flavors(20% oil fixed in the powder) encapsulated on various Acacia gums and on mixtures of Acacia gums and malto-dextrins. The aromas in powder were tested by chromatography and then examined by electronic microscopy. This clearly shows the regular and uniform film covering each particle 10 to 40 microns in diameter. Prints of broken particles reveal numerous oil droplets (1 micron in diameter) spread in a gum nucleus. Protection of the oil phase then becomes fully effective. 

Figure 2. Influence of inlet and exit air temperatures on the moisture content of spray dried orange peel oil.

Fig. 2. Retentions of orange oil after spray drying with wheat, cassava, rice, amylomaize, corn, waxy corn, and potato malto-oligosaccharides.

Sensory Analysis. A paired comparison test was run to determine if the difference in oil droplet size in the emulsion changed the perceived intensity of the orange flavor. The coarsest emulsion (3.87 pM) and the Microfluidized sample (0.90 pM) from the third set of spray dried samples were compared. The solutions were prepared using 200 ppm flavor in a 10% (w/v) sucrose solution with 0.30% of a 50% citric acid solution added. The amount of each powder required to attain 200 ppm orange oil was calculated on the basis of percent oil in each powder (determined by Clevenger analysis). A pair of samples at approximately 10 C was given to each of 24 untrained panelists. The samples were coded with random numbers. Half the panelists were asked to taste the coarsest sample first while while the other half tasted the Microfluidized sample first. This was done to determine whether or not adaptation was a factor. The panelists were asked to indicate which sample had the most intense orange flavor. 

Single fold orange oil was encapsulated with gum arabic via spray drying using inlet and exit air temperatures ranging from 160 to 280 C and 80 to 130 C respectively. 

Dryer Temperature Study. An orange peel oil/gum arabic emulsion was prepared and spray dried as previously described. Six runs were made varying both the inlet and exit air temperatures (Table I). 

Spray Drying of Orange Oil. Capsul, a modified food starch (National Starch and Chemical Corp., Bridgewater, NJ), was used as the encapsulation agent. Capsul solution with 30 (w/w)solids content in deionized water was prepared. Orange oil (Florida Valencia), 20 (w/w) of solids, was emulsified into... 

Figure 1. Particle size distribution of three ENCAPSULATED ORANGE OILS SPRAY DRIED AT DIFFERENT VOLTAGES, a 200 v b 150 v C 75 V.

Figure 2. Scanning Electron Micrographs (120x magnification) of three encapsulated orange oils SPRAY DRIED AT DIFFERENT VOLTAGES A 200 V B 150 V C 75 V.

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