Feng Tao, Xiao Zuobing, Tian Huaixiang
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China.
Recent Pat Food Nutr Agric. 2009 Nov;1(3):193-202. doi: 10.2174/2212798410901030193.
Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Synthetic or natural polymers are the common matrices used to entrap these volatiles. This paper reviews the recent patents of versatile matrices and methods used in flavor microencapsulation. The encapsulation ratio depends on both the carriers' physicochemical properties and the characteristics of the aroma compound. The patents about flavor encapsulation methods are spray drying, fluidized bed coating, melt extrusion, complex coacervation, aqueous diffusion and novel fat-coating etc. All these methods have both advantages and disadvantages. In brief, spray drying is very convenient but unsuitable for heat sensitive flavor and stored with moisture instability. Fluidized bed coating is costly but having better storage stability. Melt extrusion is suitable for large-scale production but having bad particle size distribution. Complex coacervation has good capsule size uniformity but controversial safety. Aqueous diffusion has excellent safety but low efficient encapsulation. Novel fat-coating has good encapsulation efficiency but uncontrollable size distribution.
许多用于食品调味的香气化合物在经过包囊后以固态形式使用。合成聚合物或天然聚合物是用于包埋这些挥发性物质的常见基质。本文综述了用于风味微胶囊化的多功能基质和方法的近期专利。包封率取决于载体的物理化学性质和香气化合物的特性。关于风味包封方法的专利有喷雾干燥、流化床包衣、熔融挤出、复凝聚、水相扩散和新型脂肪包衣等。所有这些方法都有优点和缺点。简而言之，喷雾干燥非常方便，但不适用于热敏性风味物质，且储存时存在水分不稳定性问题。流化床包衣成本高，但储存稳定性较好。熔融挤出适合大规模生产，但粒径分布较差。复凝聚具有良好的胶囊尺寸均匀性，但安全性存在争议。水相扩散安全性极佳，但包封效率较低。新型脂肪包衣具有良好的包封效率，但尺寸分布不可控。
