Microencapsulation of Flavors in Carnauba WaxReport as inadecuate

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Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia


Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia


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Abstract 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. View Full-Text

Keywords: microencapsulation; carnauba wax; flavors; ethyl vanillin; TG-DSC microencapsulation; carnauba wax; flavors; ethyl vanillin; TG-DSC

Author: Jelena Milanovic 1, Verica Manojlovic 1, Steva Levic 2, Nevenka Rajic 1, Viktor Nedovic 2 and Branko Bugarski 1,*

Source: http://mdpi.com/


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