Fragrance and flavor microencapsulation technology

被引：41

作者：

Zhu, Guangyong ^{[1
]}

Xiao, Zuobing ^{[1
]}

Zhou, Rujun ^{[1
]}

Yi, Fengping ^{[1
]}

机构：

[1] Shanghai Inst Technol, Shanghai 201418, Peoples R China

来源：

ADVANCED ENGINEERING MATERIALS II, PTS 1-3 | 2012年 / 535-537卷

关键词：

Microencapsulation; Flavor and Fragrance; Encapsulation Process; Wall Materials; BETA-CYCLODEXTRIN; ENCAPSULATION; RELEASE;

D O I：

10.4028/www.scientific.net/AMR.535-537.440

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

引用

页码：440 / 445

页数：6

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