METHOD FOR MICROENCAPSULATING OF FLAVORING SUBSTANCES AND FLAVORING POWDER PRODUCED BY METHOD

摘要

FIELD: food-processing industry. SUBSTANCE: method involves mixing maltodextrine or mixture of maltodextrines having different dextrose equivalent values (DE) with gum arabic and/or lipophilic starch; atomizing mixture in water; introducing flavoring substances to obtain encapsulating emulsion; homogenizing produced emulsion to obtain microemulsion; providing atomizing drying of emulsion to obtain finely dispersed flavoring powder. Mixture atomization is performed at room temperature for 10-15 min with following thermal controlling at temperature of 60-80 C for 7-15 min and at temperature of 40-60 C for 7-20 min. Flavoring substances are ethereal oils and/or oleoresins of spice plants, which are preliminarily subjected to heating up to 50-70 C. Flavoring substances are introduced into mixture by means of peristaltic pump at flow rate of 3-5 ml/min at temperature of encapsulating emulsion of 40-60 C and mixing rate of homogenizer of 6,000-8,000 rev/min. Method further involves homogenizing emulsion for 10-20 min in blending homogenizer at rotational speed of blender of 20,000-30,000 rev/min. Atomizing drying of microemulsion is performed at rotational speed of atomizer disk of 25,000-35,000 rev/min at atomizer outlet temperature of 150-190 C and atomizing chamber outlet temperature of 70-95 C. In the process of mixing, edible emulsifier or surfactant is additionally introduced. Method may be used for encapsulating various biologically active, chemical and pharmaceutical components. EFFECT: increased stability and prolonged service life of flavoring powders. 3 cl