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Mint Flavor Immobilization and Properties Determination
, M.Sc. Thesis Sharif University of Technology ; Alemzadeh, Iran (Supervisor) ; Kazemi, Akhtarelmolook (Supervisor)
Abstract
Peppermint oil is one of the most often used food ingredients and it is volatile. Many common procedures such as microencapsulation have been used for protecting volatile food ingredients. For this research, L-menthol was chosen as the core material to be encapsulated. L-menthol is responsible for the minty flavor and cooling sensation of food and pharmaceutical products. The encapsulation of L-menthol was prepared by complex coacervation, using gum Arabic and gelatin as wall material and tannic acid as cross-linking agent. The effect of various processing parameters, including wall material, core material, tannic acid and tween¬80 concentrations, on particle size and efficiency was...