title: Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties.
abstract: Gum arabic solutions (10% w/v) were emulsified with soy oil at oil/gum ratios of 0.25-5.0. At oil/gum ratios <1.0, it was established that gum arabic could be partially replaced with a nonsurfactant carbohydrate. To assess different carbohydrates as replacers for gum arabic, emulsions and spray-dried emulsions of soy oil and mixed solutions (10% w/v) of gum arabic and a range of carbohydrate wall materials (oil/gum = 0.5) were prepared and analyzed. Maize starch and glucose were ineffective as partial replacers of gum arabic, but maltodextrins of various dextrose equivalence values (5.5-38) successfully replaced 50% of the gum arabic. The microencapsulation efficiency of the gum arabic/maltodextrin stabilized powders was further increased by increasing total solids of the feed to the dryer and by increasing the atomizer nozzle diameter.
authors.affiliation: Department of Food Science, Faculty of Agriculture, University College Dublin, Belfield, Dublin 4, Ireland. bmcnamee@galen.co.uk
authors.forename: B F
authors.initials: BF
authors.lastname: McNamee
authors.forename: L E
authors.initials: LE
authors.lastname: White
authors.forename: E D
authors.initials: ED
authors.lastname: O'Riordan
authors.forename: M
authors.initials: M
authors.lastname: O'Sullivan
mesh_terms: D001709:Biotechnology; D002241:Carbohydrates; D004339:Drug Compounding; D004355:Drug Stability; D004655:Emulsions; D006170:Gum Arabic; D011134:Polysaccharides; D013499:Surface Properties
chemical_list: D002241:Carbohydrates; D004655:Emulsions; D011134:Polysaccharides; C008315:maltodextrin; D006170:Gum Arabic