Microencapsulation of Flavors in Carnauba Wax
AbstractThe subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Milanovic, J.; Manojlovic, V.; Levic, S.; Rajic, N.; Nedovic, V.; Bugarski, B. Microencapsulation of Flavors in Carnauba Wax. Sensors 2010, 10, 901-912.
Milanovic J, Manojlovic V, Levic S, Rajic N, Nedovic V, Bugarski B. Microencapsulation of Flavors in Carnauba Wax. Sensors. 2010; 10(1):901-912.Chicago/Turabian Style
Milanovic, Jelena; Manojlovic, Verica; Levic, Steva; Rajic, Nevenka; Nedovic, Viktor; Bugarski, Branko. 2010. "Microencapsulation of Flavors in Carnauba Wax." Sensors 10, no. 1: 901-912.