Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55018, USA.
Molecules. 2022 Mar 12;27(6):1854. doi: 10.3390/molecules27061854.
The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders.
本研究的主要目的是确定造粒与喷雾干燥/团聚相比，在生产更大、更致密的香精颗粒方面的效果。造粒可以得到大而致密的颗粒，从而无需两步法（喷雾干燥后团聚）来改善干燥香精的流动/处理性能。在这项研究中，制备了 55%固含量的浆料（OSAn 改性淀粉和麦芽糊精 15DE 的混合物），然后以载体固体含量的 20%或 25%添加单倍橙皮油。20%风味乳液进行喷雾干燥（SD），所得粉末的一部分然后在底部喷雾、流化床中团聚（Agg）。制备了具有相同载体成分但基于载体固体使用 25%橙油的第二乳液，并进行流化床造粒（FBG）。测定了粒径、密度、橙油保留率和储存期间的氧化稳定性。总的来说，在这项研究中观察到，FBG 生产的橙油包封物具有更好的性能，例如更耐氧化、更好地保留橙油和更高的密度，优于 SD 或 SD/Agg 粉末。
