Cristina Ferrer Carneiro Helena, Hoster Karen, Reineccius Gary, Silvia Prata Ana
Department of Food Engineering, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Campinas, SP 6121, Brazil.
Symrise Flavor and Fragrances Ltd. Estrada do Capuava, 1000. Cotia, SP, Brazil.
Food Chem X. 2022 Jan 29;13:100230. doi: 10.1016/j.fochx.2022.100230. eCollection 2022 Mar 30.
Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions. The flavorings selected had different octanol/water partition coefficients and their composition affected the emulsion stability. Orange flavoring presented clearly better emulsion stability than passion fruit flavoring, confirmed by size distribution and Turbiscan Stability Index (TSI ≪ TSI ). A key learning from this work is that the best infeed emulsion achieved by the most hydrophobic flavoring, presented the lowest droplet size and yielded in final bigger particle size and the best encapsulation efficiency result (>92%).
调味剂在食品和饮料行业中广泛使用，喷雾干燥是生产稳定产品最具成本效益的包封技术。通常，使用相同的浆料来包封亲水性和疏水性调味剂，这有时会导致保留率较低。由变性淀粉和20DE麦芽糊精组成的相同浆料配方，分别加入35%的两种不同调味剂（橙子和西番莲），并在相同条件下进行喷雾干燥。所选的调味剂具有不同的辛醇/水分配系数，其组成影响乳液稳定性。通过粒度分布和Turbiscan稳定性指数（TSI≪TSI）证实，橙子调味剂的乳液稳定性明显优于西番莲调味剂。这项工作的一个关键经验是，疏水性最强的调味剂所形成的最佳进料乳液，液滴尺寸最小，最终得到的颗粒尺寸更大，包封效率也最佳（>92%）。
