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Sensors 2010, 10(1), 901-912;

Microencapsulation of Flavors in Carnauba Wax

Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia
Author to whom correspondence should be addressed.
Received: 29 October 2009 / Revised: 1 December 2009 / Accepted: 25 December 2009 / Published: 25 January 2010
(This article belongs to the Section Chemical Sensors)
Full-Text   |   PDF [429 KB, uploaded 21 June 2014]


The 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
Keywords: microencapsulation; carnauba wax; flavors; ethyl vanillin; TG-DSC microencapsulation; carnauba wax; flavors; ethyl vanillin; TG-DSC
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Milanovic, J.; Manojlovic, V.; Levic, S.; Rajic, N.; Nedovic, V.; Bugarski, B. Microencapsulation of Flavors in Carnauba Wax. Sensors 2010, 10, 901-912.

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