Chapter 6
Emulsion-Stabilizing
Starches
Use in Flavor Encapsulation
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P. C. Trubiano and N. L. Lacourse National Starch and Chemical Corporation, 10 Finderne Avenue, Bridgewater, NJ 08807 In recent years the importance and utilization of powdered or encapsulated flavors has grown tremendously. Large quantities of encapsulated flavors are used by the food industry in dry packaged goods such as beverages, puddings, cake mixes and other desert products where shelf-life and flavor stability are important. The key to optimum encapsulation of fats and flavors is the performance of the encapsulating agent (1). For an agent to perform at its optimum, it should provide the following functions (2): 1. Protect the active ingredient from oxidation, light, evaporation, humidity and other substance in the food system. 2. Mask taste, flavor or odors until needed. 3. Delay release of an active ingredient. 4. Provide the ability to put the active ingredient into a free flowing powder for ease of handling. In order to provide these functions the encapsulating agent should have the following properties: Emulsion Stabilization Good Film Forming Low Hygroscopicity Low Viscosity Bland Taste - No Odor Release Flavor On Hydration Low Cost Gum arabic has been the encapsulating agent of choice for many years. Gum arabic has all the properties mentioned above which has helped expand its use in the Food Industry.
c
0097-6156/88/0370-00045$06.00/0 1988 American Chemical Society
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
46
FLAVOR
ENCAPSULATION
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In the e a r l y 1970's and mid 1980's gum a r a b i c has s u f f e r e d from s u p p l y s h o r t a g e s due to drought c o n d i t i o n s i n the major p r o d u c i n g r e g i o n s ( i . e . , Sudan). These s e v e r e s h o r t a g e s have reduced the a v a i l a b l e output of gum a r a b i c and caused the p r i c e to r e a c h $2.50 per pound ( 3 ) . To make up the d i f f e r e n c e s i n s u p p l i e s , due to crop l o s s , p o o r e r q u a l i t y gum a r a b i c has been used w i t h i n c r e a s e d r e g u l a r i t y . The p o o r e r q u a l i t y gum a r a b i c i s h i g h e r i n d i r t c o n t e n t and more s u s c e p t i b l e to heat d e g r a d a t i o n d u r i n g the p a s t e u r i z a t i o n p r o c e s s which reduces i t s e n c a p s u l a t i n g p e r f o r m a n c e . The s u p p l y s h o r t a g e s have f o r c e d many f l a v o r m a n u f a c t u r e r s t o l o o k f o r s u b s t i t u t e s f o r gum a r a b i c . I n i t i a l work began w i t h t e s t i n g v a r i o u s s t a r c h e s f o r e n c a p s u l a t i o n p r o p e r t i e s . Low v i s c o s i t y , s t a b l e s t a r c h d e x t r i n s were f i r s t e v a l u a t e d v e r s u s gum a r a b i c f o r encapsulation e f f i c i e n c i e s . D i s p e r s i o n s of c o r n and t a p i o c a d e x t r i n s were used t o e n c a p s u l a t e s i n g l e f o l d orange o i l . The s p r a y - d r i e d powders were e v a l u a t e d f o r s u r f a c e and encapsulated o i l . The data i s p r e s e n t e d i n T a b l e 1 ( 2 ) . TABLE 1 ENCAPSULATION PERFORMANCE OF GUM ARABIC v s . STANDARD STARCH DEXTRINS
Encapsul-
ating
Starting Oil Level
Agent Gum Arabic
20.0
Corn Dextrin
20.0
Tapioca Dextrin
20.0
Total O i l Retained After SpraySurface EncapsulDrying Oil ated % O i l , 7o % 18.1
16.9
17.9
1.4
16.7
Encapsulated Efficiency,7o 83.5
4.1
12.8
64.0
2.9
15.0
75.0
One sees from the d a t a , p r e s e n t e d i n TABLE 1, t h a t the s t a r c h d e x t r i n s have the a b i l i t y t o e n c a p s u l a t e the orange o i l , but does not e n c a p s u l a t e as much o i l as gum a r a b i c . The s t a r c h d e x t r i n s match the v i s c o s i t y and s t a b i l i t y of the gum a r a b i c when p l a c e d i n s o l u t i o n , however; o t h e r p r o p e r t i e s such as e m u l s i f y i n g and e m u l s i o n s t a b i l i z i n g p r o p e r t i e s are p o o r e r i n the d e x t r i n s . We b e l i e v e t h a t the e m u l s i f y i n g p r o p e r t i e s i n h e r e n t i n gum a r a b i c are p a r t i a l l y responsible for i t s encapsulating a b i l i t i e s .
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
Emulsion-Stabilizing
TRUBIANO & LACOURSE
Starches
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E m u l s i o n s made w i t h a f i n e o i l d r o p l e t p a r t i c l e s i z e , u s u a l l y l e s s than one m i c r o n , are more s t a b l e w i t h the o i l d r o p l e t s l e s s l i k e l y t o c o a l e s c e and s e p a r a t e . The e n c a p s u l a t i o n o f a good q u a l i t y e m u l s i o n i s g e n e r a l l y more e f f i c i e n t w i t h l e s s s u r f a c e o i l on the s p r a y - d r i e d powder. We wanted t o b u i l d s u r f a c t a n t p r o p e r t i e s i n t o the s t a r c h backbone t o improve e n c a p s u l a t i o n e f f i c i e n c i e s . Studies of the mechanism by which s u r f a c t a n t s s t a b i l i z e e m u l s i o n s were made i n o r d e r t o a c c o m p l i s h t h i s . C o n v e n t i o n a l s u r f a c e a c t i v e agents are c h a r a c t e r i z e d by the p r e s e n c e i n the m o l e c u l e o f a h y d r o p h i l i c group and a h y d r o p h o b i c group. These m o l e c u l e s o r i e n t themselves a t t h e o i l / w a t e r i n t e r f a c e when the o i l i s d i s p e r s e d i n water under high a g i t a t i o n . The h y d r o p h o b i c p o r t i o n o f the m o l e c u l e d i s s o l v e s i n the o i l phase and the h y d r o p h i l i c group d i s s o l v e s i n the water phase. A monolayer o f the s u r f a c t a n t m o l e c u l e s u r r o u n d s the o i l d r o p l e t and p r e v e n t s reagglomeration. These monolayer f i l m s are weak and c a n e a s i l y be d i s r u p t e d c a u s i n g the e m u l s i o n s t o b r e a k . I n the p a s t , s t a r c h e s have been used t o add v i s c o s i t y t o t h e e m u l s i o n s thus p r e v e n t i n g c o a l e s c i n g by the n a t u r e o f t h e i r hydrophilic chains. When s t a r c h e s are t r e a t e d w i t h l i p o p h i l i c r e a g e n t s so t h a t they c o n t a i n h y d r o p h o b i c and h y d r o p h i l i c groups, t h e s t a r c h m o l e c u l e s are a t t r a c t e d t o the i n t e r f a c e o f the water and o i l d r o p l e t s i n an e m u l s i o n . The r e s u l t i n g f i l m s u r r o u n d i n g the o i l d r o p l e t i s much s t r o n g e r and more c o n t i n u o u s making the e m u l s i o n more stable. The s t a r c h d e r i v a t i v e s w i t h b a l a n c e d h y d r o p h o b i c and h y d r o p h i l i c groups are s u p e r i o r t o u n m o d i f i e d s t a r c h e s i n s t a b i l i z i n g emulsions. A v e r y s u c c e s s f u l approach t o the p r e p a r a t i o n o f s t a r c h based e m u l s i o n s t a b i l i z e r s has been the development o f polysaccharide d e r i v a t i v e s of s u b s t i t u t e d d i c a r b o x y l i c acids by C a l d w e l l and Wurzburg ( 4 ) . The i n v e n t i o n i n v o l v e s the treatment o f s t a r c h w i t h s u b s t i t u t e d c y c l i c d i c a r b o x y l i c a c i d a n h y d r i d e s h a v i n g the f o l l o w i n g s t r u c t u r a l f o r m u l a :
0
II
it 0 wljiere R r e p r e s e n t s a d i m e t h y l e n e o r t r i m e t h y l e n e r a d i c a l and R i s t h e s u b s t i t u e n t group, o r d i n a r i l y a long h y d r o c a r b o n chain. An example o f these types o f r e a g e n t s are t h e
American Chemical Society Library 1155 16th St., N.W.
In Flavor Encapsulation; Risch, S., et al.; Washington, D.C. 20036 ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
48
FLAVOR
s u b s t i t u t e d s u c c i n i c a c i d a n h y d r i d e s i n which the s u b s t i t u e n t h y d r o p h o b i c c h a i n i s an a l k y l o r a l k e n y l c o n t a i n i n g from 5 t o 18 c a r b o n atoms.
ENCAPSULATION
group
The s t a r c h d e r i v a t i v e i s p r e p a r e d by a s t a n d a r d e s t e r i f i c a t i o n r e a c t i o n where t h e r e a g e n t and t h e s t a r c h suspended i n water a r e mixed under a l k a l i n e c o n d i t i o n s . The a c i d e s t e r may be r e p r e s e n t e d by the f o l l o w i n g s t r u c t u r a l formula :
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0 Na
0 -C
s -o-c-L' T
II ο
w h e r e i n R i s the d i m e t h y l e n e o r t r i m e t h y l e n e r a d i c a l and R* i s the s u b s t i t u e n t h y d r o p h o b i c group. The most i m p o r t a n t d e r i v a t i v e c l e a r e d f o r food use by the FDA and h a v i n g a p p l i c a t i o n s i n the p h a r m a c e u t i c a l and i n d u s t r i a l a r e a s as w e l l , i s o c t e n y l s u c c i n i c a c i d anhydride ( 5 ) . The FDA has s e t a maximum l e v e l o f treatment f o r o c t e n y l s u c c i n i c a c i d a n h y d r i d e on the s t a r c h a t 3 7 o which c o r r e s p o n d s t o a degree of s u b s t i t u t i o n o f 0.02 ( 6 ) . T h i s t r e a t m e n t can be c o n d u c t e d on a wide v a r i e t y o f s t a r c h b a s e s , a c i d h y d r o l y z e d s t a r c h e s and d e x t r i n s . The s t r u c t u r e o f t h e s t a r c h o c t e n y l s u c c i n a t e i s shown below:
CH (CH ) CH=CHCH CH-C-0ST 3
2
4
2
0
II CH C-0 Na o
Materials
and Methods
Carrier Gum a r a b i c , s t a n d a r d s t a r c h d e x t r i n s and l a b o r a t o r y p r e p a r e d low v i s c o s i t y s t a r c h o c t e n y l s u c c i n a t e s were used f o r a l l e n c a p s u l a t i o n work. Flavor
Oils
Orange t e r p e n e s , lemon o i l and s i n g l e f o l d orange o i l o b t a i n e d from Naarden I n c . , were used f o r e n c a p s u l a t i o n studies.
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
».
TRUBIANO & LACOURSE
Emulsification
Emulsion-Stabilizing
Starches
and S p r a y - D r y i n g
Two hundred grams o f c a r r i e r was d i s p e r s e d i n d i s t i l l e d water a t the d e s i r e d l e v e l s ( s o l u t i o n v i s c o s i t i e s s i m i l a r t o gum a r a b i c ) and f l a v o r o i l emulsions were made u s i n g a Waring b l e n d e r a t h i g h speed f o r two m i n u t e s . The e m u l s i o n was s p r a y - d r i e d u s i n g an i n l e t temperature o f 200 C and an o u t l e t temperature o f 90 C. A t o m i z a t i o n was a c h i e v e d u s i n g c e n t r i f u g a l wheel a t o m i z a t i o n .
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Oil
Retentions
A 10 gram sample was p l a c e d i n a 200 ml round bottom f l a s k and 100 ml o f d i s t i l l e d water added. A Dean-Stark t r a p and condenser were used and the m i x t u r e was brought t o a b o i l . The steam d i s t i l l e d o i l was measured a f t e r f o u r hours v e r s u s control mixtures. In o r d e r t o measure s u r f a c e o i l on the s p r a y - d r i e d powders, the powder was f i r s t washed w i t h a s o l v e n t ( e t h y l e t h e r o r hexane) then o i l r e t e n t i o n s were r u n by the steam d i s t i l l a t i o n method i l l u s t r a t e d above. D i f f e r e n c e s i n o i l volume f o r s o l v e n t washed v e r s u s nonwashed were a t t r i b u t e d t o s u r f a c e o i l on t h e s p r a y - d r i e d powders.
GC A n a l y s i s t o Measure C a r r i e r ' s A b i l i t y Terpenes from O x i d a t i o n
to Protect
Orange
Orange t e r p e n e s were e m u l s i f i e d i n v a r i o u s c a r r i e r ' s and spray-dried. The s p r a y - d r i e d powders were aged f o r 3 days at 80 C i n a d r a f t oven. Beta-pinene i s an o x i d a t i o n p r o d u c t i n orange t e r p e n e s which can be measured by GC. The b e t a - p i n e n e l e v e l i s p r o p o r t i o n a l t o the degree o f o x i d a t i o n of the orange t e r p e n e s . High l e v e l s o f b e t a - p i n e n e c o n t e n t i n t h e s p r a y - d r i e d powders i n d i c a t e poor o x i d a t i o n r e s i s t a n c e imparted t o the e n c a p s u l a t e d t e r p e n e s by the carrier. A Beckman Model 4 GC was equipped w i t h a carbowax column, temperature 180 C ( i n l e t ) . A m i c r o l i t e r i n j e c t i o n was made and the o x i d i z e d b e t a - p i n e n e peak was measured. The r e t e n t i o n time f o r the o x i d i z e d b e t a - p i n e n e peak i s 5.5 minutes. The e n c a p s u l a t e d orange t e r p e n e s were f i r s t d i s s o l v e d i n water b e f o r e i n j e c t i o n . Emulsion P a r t i c l e
Size
P a r t i c l e s i z e o f the o i l d r o p l e t s a f t e r e m u l s i f i c a t i o n was determined by m i c r o s c o p y . T h i s was a c c o m p l i s h e d p r i o r t o spray-drying. A t y p i c a l good e m u l s i o n would have an o i l p a r t i c l e s i z e o f l e s s than 2 microns (urn).
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
50
FLAVOR
Overnight Emulsion
ENCAPSULATION
Stability
T h i s i s a s u b j e c t i v e t e s t to determine the s t o r a g e s t a b i l i t y of an e m u l s i o n . A sample of the l i q u i d e m u l s i o n b e f o r e s p r a y - d r y i n g i s used to f i l l a 16 oz. t a l l g l a s s j a r . The j a r i s capped and s t o r e d i n an oven f o r 16 hours at 50 C. When s t o r a g e i s complete, the j a r i s removed from the oven and e v a l u a t e d . S u r f a c e o i l l a y e r s on the e m u l s i o n i n d i c a t e poor e m u l s i o n s t a b i l i t y performance by the c a r r i e r .
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Results
and
Discussion
An example of the improved e m u l s i o n s t a b i l i z i n g p r o p e r t i e s imparted by treatment of s t a r c h w i t h o c t e n y l s u c c i n i c a c i d a n h y d r i d e can be seen i n TABLE 2 ( 5 ) :
TABLE 2
EMULSION STABILITY OF GUM CARRIERS
% Encapsulating Agent
Percent Solids
Lemon Oil
30
30
Conventional Dextrin
40
30
Low V i s c o s i t y Starch Octenylsuccinate
40
30
Gum
Arabic
ARABIC v s .
STARCH
Emulsion Particle Size (urn)
Overnight Emulsion Stability 50°C
< 3
Some Surface O i l 10
< 2
Oil
Layer
Excellent
The o c t e n y l s u c c i n i c a c i d a n h y d r i d e t r e a t e d s t a r c h e s g i v e on the average s m a l l e r o i l d r o p l e t p a r t i c l e s i z e s and b e t t e r e m u l s i o n s t o r a g e s t a b i l i t y than b o t h gum a r a b i c and a s t a r c h dextrin. Emulsions of lemon o i l s t a b i l i z e d w i t h gum a r a b i c , a c o n v e n t i o n a l s t a r c h d e x t r i n and a low v i s c o s i t y s t a r c h o c t e n y l s u c c i n a t e were s p r a y - d r i e d and e v a l u a t e d f o r encapsulating e f f i c i e n c i e s . O i l r e t e n t i o n s and s u r f a c e o i l d e t e r m i n a t i o n s were made a c c o r d i n g to the M a t e r i a l s and Methods s e c t i o n . TABLE 3 demonstrates the s u p e r i o r i t y of the s t a r c h o c t e n y l s u c c i n a t e i n f l a v o r r e t e n t i o n and s u r f a c e o i l to gum a r a b i c and a s t a r c h d e x t r i n ( 5 ) :
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
6.
TRUBIANO & LACOURSE
Emulsion-Stabilizing
Starches
TABLE 3 COMPARISON OF ENCAPSULATING EFFICIENCIES OF GUM ARABIC v s . STARCH CARRIERS
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Flavor Amount of F l a v o r L o s t On Encapsulating In Powder Drying Agent (7o) (%) I n i t i a l Retained
Retained F l a v o r On Surface
Truly Encapsulated Flavor
(%)
(7o)
Gum A r a b i c
30.5
28.7
5.9
16.5
23.9
Conventional Dextrin
30.7
23.5
23.6
25.6
17.4
Low V i s c o s i t y Starch Octenylsuccinate
30.1
30.0
0.3
1.0
29.4
The data show t h a t when s p r a y - d r y i n g a 3 0 7 lemon o i l l e v e l on the weight of the c a r r i e r , the s t a r c h o c t e n y l s u c c i n a t e o n l y l o s e s 0 . 3 7 o f the o i l d u r i n g the s p r a y - d r y i n g p r o c e s s . S u r f a c e f l a v o r o i l was a l s o lower f o r the s t a r c h o c t e n y l s u c c i n a t e s which i n d i c a t e s e x c e l l e n t e n c a p s u l a t i o n ef f i c i e n c i e s . o
o
In o r d e r t o f u r t h e r demonstrate the s u p e r i o r e n c a p s u l a t i o n e f f i c i e n c i e s o f s t a r c h o c t e n y l s u c c i n a t e s , comparison s t u d i e s of s u r f a c e o i l v e r s u s o i l l e v e l were made a g a i n s t gum a r a b i c (2). The data i s p r e s e n t e d i n TABLE 4:
TABLE 4 SURFACE OIL COMPARISON OF GUM ARABIC v s . STARCH OCTENYLSUCCINATE O i l L e v e l On S p r a y - D r i e d Powders (7o)
% O i l On S u r f a c e o f Powders Low V i s c o s i t y S t a r c h Gum A r a b i c Octenylsuccinate
20
1
1
30
8
1
40
23
7
50
71
14
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
52
FLAVOR ENCAPSULATION
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At lower o i l usage l e v e l s (20% - 30%) gum a r a b i c and s t a r c h o c t e n y l s u c c i n a t e s performed e q u a l l y . High o i l l e v e l s ( g r e a t e r than 40%) showed marked d i f f e r e n c e s i n s u r f a c e o i l c o n t e n t of the powders, w i t h the s t a r c h o c t e n y l s u c c i n a t e s out p e r f o r m i n g gum a r a b i c . Less f l a v o r o i l on the s u r f a c e of the powder w i l l h e l p improve o v e r a l l s h e l f - l i f e stability. Another important aspect of e n c a p s u l a t i o n e f f i c i e n c y i s the r e s i s t a n c e to o x i d a t i o n t h a t the c a r r i e r imparts to the flavor o i l s . The o x i d a t i o n r e s i s t a n c e p r o p e r t i e s are c r i t i c a l to s h e l f - l i f e s t a b i l i t y of the encapsulated product. O x i d a t i o n p r o p e r t i e s can be measured o r g a n o l e p t i c a l l y by a t a s t e p a n e l or by gas chromatograph of the r e c o v e r e d o i l . Peaks r e l a t e d to o x i d a t i o n p r o d u c t s of orange t e r p e n e s o b t a i n e d from GC a n a l y s i s can be m o n i t o r e d as the powders are aged f o r t h r e e days at 80 C. The GC was used to measure b e t a - p i n e n e , an o x i d a t i o n p r o d u c t of orange t e r p e n e s . The r e s u l t s are r e p o r t e d i n square i n c h e s . The g r e a t e r the area f o r the b e t a - p i n e n e peak, the p o o r e r the o x i d a t i o n r e s i s t a n c e of c a r r i e r towards the orange t e r p e n e s . The data i s p r e s e n t e d i n TABLE 5:
TABLE 5 OXIDATION RESISTANCE OF Encapsulation Agent Gum
Arabic
ORANGE TERPENES v s . CARRIER TYPE
Orange Terpene Level (%)
GC^ (in )
20
1.04
Dextrin
20
1.77
Low V i s c o s i t y Starch Octenylsuccinate
20
0.95
Tapioca
Taste Panel Excellent Good Excellent
As can be seen from the data i n TABLE 5 the low v i s c o s i t y s t a r c h o c t e n y l - s u c c i n a t e c l o s e l y matches the o x i d a t i o n r e s i s t a n c e of gum a r a b i c . T h i s p r o d u c t would o f f e r improved s h e l f - l i f e over a s t a n d a r d s t a r c h d e x t r i n and s i m i l a r s t a b i l i t y to a gum a r a b i c e n c a p s u l a t e d flavor. S p r a y - d r y i n g c o s t s are always a f a c t o r i n d e t e r m i n i n g the economics of an e n c a p s u l a t e d p r o d u c t . D r y i n g c o s t s are r e l a t e d to the amount of water t h a t must be removed i n the spray-drying process. I t i s t h e r e f o r e advantageous to e n t e r the d r i e r at the h i g h e s t p o s s i b l e s o l i d s t h a t s t i l l g i v e s
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
6. T R U B I A N O & L A C O U R S E
Emulsion-Stabilizing Starches
low enough v i s c o s i t y t o p r o v i d e f o r e f f i c i e n t a t o m i z a t i o n as w e l l as good o i l r e t e n t i o n . A comparison o f s o l i d s v e r s u s B r o o k f i e l d v i s c o s i t y f o r gum a r a b i c and a low v i s c o s i t y s t a r c h o c t e n y l s u c c i n a t e demonstrate the s t a r c h e s ' a b i l i t y t o be used a t h i g h e r s o l i d s (TABLE 6 ) . T h i s improves s p r a y d r y i n g r a t e s and lowers cost ( 8 ) .
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TABLE 6 BROOKFIELD VISCOSITY OF GUM ARABIC v s . STARCH OCTENYLSUCCINATE AS A FUNCTION OF CONCENTRATION V i s c o s i t y RV B r o o k f i e l d cps % Solids
Gum A r a b i c
Starch
30
200
100
35
380
200
40
1,000
Octenylsuccinate
200
Conclusions Starch octenylsuccinates o f f e r excellent emulsifying p r o p e r t i e s , f l a v o r o i l r e t e n t i o n and good o x i d a t i o n r e s i s t a n c e v e r s u s gum a r a b i c . They can be made on a v a r i e t y of s t a r c h b a s e s , d e x t r i n s o r f l u i d i t i e s which p r o v i d e v e r s a t i l i t y and improved s p r a y - d r y i n g c o s t s . Starch o c t e n y l s u c c i n a t e a r e low i n c o s t , d o m e s t i c a l l y produced and are not s u b j e c t t o the market f l u c t u a t i o n s t h a t gum a r a b i c encounters.
References 1. Glicksman, M., Utilization of Natural Polysaccahride Gums in the Food Industry. Advances in Food Research, 11, 170, 1962. 2. King, W., Trubiano, P., and Perry, P., Modified Starch Encapsulating Agents Offer Superior Emulsification, Film Forming and Low Surface Oil, Food Prod. Dev., 10, 54, 1976. 3. Chemical Marketing Reporter, August 17, 1987.
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
FLAVOR ENCAPSULATION
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4. Caldwell, C. G., and Wurzburg, O. Β., U.S. Patent #2,661,349, 1953. 5. Trubiano, P., Succinate and Substituted Succinate Derivatives of Starch in Modified Starches: Properties and Uses, Wurzburg, O. Β., Ed., CRC Press, Inc., Boca Raton, 1986, Chapter 9.
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6. Code of Federal Regulations, Title 21, Chapter 1, Part 172, Food Additives Permitted in Food for Human Consumption, Section 172.892, Food Starch- Modified, U.S. Government Printing Office, Washington, D.C., 1981. 7. Trubiano, P.C., unpublished data, 1978. 8. Monteleone, M. G., unpublished data, 1981. RECEIVED February 23, 1988
In Flavor Encapsulation; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1988.