Abstract
Capsules were prepared by using the temperature sensitive polymer (polyvinylacetal diethylaminoacetate; AEA) as shell material. Salad oil as a core material was encapsulated and Sodium alginate (AN) was used by mixing with AEA in order to prevent the core material from leaking. The aqueous solution of 5°C composed of AEA and AN, in which salad oil was dispersed, was dropped into the aqueous solution of 80°C dissolving calcium chloride through the nozzle. It was investigated how the preparation conditions affected the properties of capsules. Capsules prepared were spherical and matrix type. As the concentration of AEA increased, the capsule sizes increased and the content of core material decreased. Furthermore, it was found that the increase in the concentration of AEA could repress the release of water contained in the matrix and core material. The degree of this repression was increased by coating the surface of capsules due to methylcellulose(MC).
