title: Surfactant-free solid dispersion of fat-soluble flavour in an amorphous sugar matrix.
abstract: A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and the model hydrophobic component was vacuum dried into a solid (solid dispersion). Methanol and six fat-soluble flavours, including cinnamaldehyde, were used as organic media and model hydrophobic components. The retention of flavours in the solid dispersion during drying and storage under vacuum was evaluated. The amorphised disaccharides dissolved in methanol up to 100mg/mL, even temporarily (20s to 10 days) and could be solidified without any evidence of crystallisation and segregation from flavour. The solid dispersion, prepared using α-maltose usually showed 65-95% flavour retention during drying (and storage for cinnamaldehyde), whereas ⩾ 50% of the flavour was lost when the flavour was O/W emulsified with a surfactant and then freeze-dried with sugar.
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Tomo
authors.initials: T
authors.lastname: Satoh
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Fumihiro
authors.initials: F
authors.lastname: Hidaka
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Kento
authors.initials: K
authors.lastname: Miyake
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Natsuki
authors.initials: N
authors.lastname: Yoshiyama
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Koji
authors.initials: K
authors.lastname: Takeda
authors.affiliation: Mitsubishi-Kagaku Foods Co., 2-11-1 Shiba-Koen, Minato-ku, Tokyo 105-0011, Japan.
authors.forename: Tsutashi
authors.initials: T
authors.lastname: Matsuura
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Imanaka
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
authors.forename: Naoyuki
authors.initials: N
authors.lastname: Ishida
authors.affiliation: Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University, 3-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan. Electronic address: kore@cc.okayama-u.ac.jp.
authors.forename: Koreyoshi
authors.initials: K
authors.lastname: Imamura
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D004655:Emulsions; D005421:Flavoring Agents / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D013501:Surface-Active Agents / Q000494:pharmacology; D014867:Water / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D004655:Emulsions; D005421:Flavoring Agents; D013501:Surface-Active Agents; D014867:Water
keywords: Amorphous sugar; Cinnamaldehyde; Flavour retention; Solid dispersion; Surfactant-free