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Encapsulation of Flavors by Spray-Drying Techniques
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
Mohebbat Mohebbi, Faridi Afshin
The starchy carbohydrates are used as wall material in the production of spray-dried flavor powder. There are many starchy carbohydrates, such as starches and gums. Starches have been mostly used as wall materials in the formulation of flavor powders due to its ability to protect oily flavors against oxidation. Maltodextrins, CDs, corn syrup solids, octenyl succinic anhydride (OSA) starches, and the combination of them are popular starchy carbohydrates that are used to produce flavor using encapsulation systems (F. Gibbs, 1999; Shahidi and Han, 1993). Maltodextrin and corn syrup solids are the two main hydrolyzed starches used; maltodextrin with a dextrose equivalent (DE) of lower than 20 which can be obtained using enzyme or acid and corn syrup with a DE of higher than 20. The starches with a DE of lower than 20 are able to create a low permeable film to oxygen around flavor compound, which causes encapsulation efficiency to increase. Generally, regarding wall material, hydrolyzed starches provide the highest protection for flavor compounds against heat and oxygen. On the other hand, OSA starch is a good source for encapsulation of oily flavor, but the low level of protection of flavor compounds against oxidation is the main barrier to their more frequent use (Abbas et al., 2010).
Enzyme Catalysis
Published in Harvey W. Blanch, Douglas S. Clark, Biochemical Engineering, 1997
Harvey W. Blanch, Douglas S. Clark
The main source of carbohydrate in fermentations is glucose, which in the United States is mainly derived from corn. Approximately 67lb of starch and 7.1lb of cornsteep liquor are produced per 100lb of shelled corn. When hydrolyzed, the glucose syrups so produced are characterized by their DE, or dextrose equivalent, the percentage of the solids that is present as glucose. Molasses is a by-product of sugar refining and its availability and price
Alternatives to Glycerine in Cosmetics
Published in Eric Jungermann, Norman O.V. Sonntag, Glycerine, 2018
The physicochemical properties of HSH are largely influenced by the value of n, a measure of the degree of depolymerization achieved during hydrolysis. The degree of hydrolysis is generally characterized by the “dextrose equivalent” (DE). A high DE corresponds to a high degree of hydrolysis yielding dextrose which, upon hydrogenation, becomes sorbitol.
Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes
Published in Drying Technology, 2023
Kyuya Nakagawa, Daiki Morishita, Tetsuo Suzuki, Noriaki Sano
The dextrins (maltodextrin) used in this study were donated by Matsutani Chemical Industry Co., Ltd., Hyogo, Japan. Dextrins are a group of low-molecular-weight carbohydrates produced via hydrolysis of starch; moreover, their values can be adjusted based on the degree of hydrolysis. The dextrose equivalent (DE) corresponds to the degree of hydrolysis. Dextrins with DE values of 11, 25, and 40 (denoted as DE11, DE25, and DE40, respectively) were employed in this study.