期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 64, 期 8, 页码 1608-1613出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.64.1608
关键词
flavor retention; cyclodextrin; spray drying; diffusion; l-menthol
The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (I-menthol) during the drying of a droplet. beta-Cyclodextrin appeared to be a better encapsulant for menthol than alpha- and gamma-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of beta-cyclodextrin and maltodextrin.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据