Spray-dried orange oil emulsion: influence of cold water dispersible matrices on retention and shelf life

摘要

Spray-drying, combined with fluidized bed agglomeration and coating techniques, are the industrial technologies of choice for the encapsulation of complex flavours, such as orange oil (1). The major challenges are to obtain a high retention and a long shelf life of the encapsulated flavours. Factors determining the retention are meulsion size and spray-dryer air temperatures (2). The type of matrix material used, can strongly influence the oxidation stability of orange oil: corn syrup solids with a high DE-value are known to reduce the oxidation rate of orange oil, but are highly hygroscopic (3). Gum arabic has excellent emulsifying properties, but often has inferior oxygen barrier properties. alternative matrix materials are highly needed. In this paper, we present the effect of a number of different cold-water dispersible matrices on the retnetion and shelf life of encapsulated orange oil, using identical homogenization pressures and spray-drying conditions.