Microencapsulation of flavors in carnauba wax.
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.
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia. millanovic_89@yahoo.com
Jelena
J
Milanovic
Verica
V
Manojlovic
Steva
S
Levic
Nevenka
N
Rajic
Viktor
V
Nedovic
Branko
B
Bugarski
D002214:Capsules / Q000138:chemical synthesis*; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry*; D008422:Materials Testing; D014885:Waxes / Q000737:chemistry*
D002214:Capsules; D005421:Flavoring Agents; D014885:Waxes; C026344:carnauba wax