This often enhances viability and stability. The encpauslation process is also used to mask odors and other bad tastes. It can be argued that there are various techniques that are often employed in a bid to form the capsules and they often include spray drying, spray chilling, fluidized bed coating and liposome entrapment. Liposome entrapment Liposome entrapment has been able to grow over the years and has become one of the main methods used in starch encapsulation. The process of entrapment often involves a number of criteria in order to characterize the entrapment of materials that exist inside the liposomes.
In fact, the process of liposome entrapment often depends on several preparation parameters. In fact, the use of encapsulation for flavors and swettners such as aspartane flavors is well known. Further, fats, alginates are often merged with starch when it comes to this approach. They include physiochemical characteristics of the material that are to be entrapped and those of the liposomal ingredients. Secondly, there is the nature of the medium in which the lipid versicles should be dispersed into and lastly the effective concentration of the entrapped substance as well as its potential toxicity.
The additional process that involves during application as well as the delivery of the vesicles is also of worth to note. Lastly, the optimum size and batch to batch reproducibility as well as possibility of large scale production should also be put into use. Applications of the technique This technique are often used in cheese making, food emulsions such as spreads, flavoring agents, leavening agents, and agents that have undesirable flavors. Augus (2012) through controlled research was able to set up a platform of starch complexes based on the release of aroma substances by salivary fluids.
Menthone and Menthol in the study were used as model flavor compounds primarily for complexation with the different content of amylase. The complexes were especially characterized by X-ray diffraction commonly referred to as XRD, the now famed differential scanning calorimetry (DSC) and Atomic force microscopy (Augus, 2012). In this study, aroma retention was tested under PH, storage, and temperature challenges. In addition, the kinetic aroma release was also simulated in saliva fluids and it was later tested.
It is imperative to understand that both menthol as well as Menthone were able to from a V-amylose complexes in what can be described as a food grade. In this process, the limonene does not form the complexes effectively.
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