抄録
The effect of reconstituted emulsion oil-droplet size of the microencapsulated flavor on its release from the spray-dried powder was investigated under boiling condition at atmospheric pressure. The wall materials of use were maltodextrin, highly branched cyclic dextrin, resistant starch, or a mixture of these materials. Gum arabic, modified starch (HI-CAP or CAPSUL) or soybean soluble polysaccharides was added as an emulsifier. The core material comprised d-limonene as the model flavor, medium chain triacylglycerol, and sucrose acetate isobutyrate at five different mixing ratios by which the density of the core material was varied. The release mechanism obeyed first-order kinetics and the release rate constant depended mainly on the reconstituted emulsion oil-droplet size of the microencapsulated flavor in the spray-dried powder.
