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Article Dans Une Revue Food Hydrocolloids Année : 2016

Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components

Résumé

Hydrophobic food ingredients sensitive to degradation can be protected from their environment by microencapsulation. In an O/W1/W2 system, these hydrophobic compounds are dissolved in oil droplets, dispersed within a gelled matrix microbead (W1), which forms a barrier. The stability and degree of protection delivered by the gel matrix depends on its structure and strength, which in turn depend on the gelling process. For heat sensitive ingredients this process is typically a cold-set gelling process. We investigated the effect of variations in matrix polymer (alginate and WPI aggregates), gelling agent (acid and calcium), and method of gelation (internal and external), on the ability
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Dates et versions

hal-03192860 , version 1 (15-04-2021)

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Paternité - Pas d'utilisation commerciale - Pas de modification

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Pauline van Leusden, Gertjan J. M. den Hartog, Aalt Bast, Michiel Postema, Erik van Der Linden, et al.. Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components. Food Hydrocolloids, 2016, 56, pp.318-324. ⟨10.1016/j.foodhyd.2015.12.017⟩. ⟨hal-03192860⟩
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