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Encapsulation Of Probiotics For Enhancing The Survival In Gastrointestinal Tract
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Subrota Hati, Mitali R. Makwana, Surajit Mandal
Freeze drying is a multistage process that acquires stabilization of materials over four main operations namely freezing, sublimation, desorption, and storage.34 For microencapsulation and for dehydration of all heat-sensitive materials, this is the most appropriate technique.7 Whey protein, gum arabic, emulsifying starches, maltodextrin, etc. are most frequently used wall materials. The structure of wall material and composition mainly affects the controlled release or efficiency of protection.52 Maltodextrin is used as an encapsulating agent by reason of their low viscosity, water solubility, and low sugar content.2 Whey protein has the functional properties, which are inherent that meet the difficulties of encapsulation besides providing supreme nutritional quality. Due to owing to a protective colloid functionality, gum arabic is also proved to be an effective encapsulating material.
Polysaccharide-Based Polymers in Cosmetics
Published in E. Desmond Goddard, James V. Gruber, Principles of Polymer Science and Technology in Cosmetics and Personal Care, 1999
E. Desmond Goddard, James V. Gruber
Unfortunately, the same strong hydrogen bonding that causes retrogradation also makes dissolution of amylose into water more difficult. Usually, some type of steam or pressure cooking is required to dissolve it, and manufacturers will frequently supply highamylose starch as a precooked powder to alleviate some of these difficulties. Its thickening effects can be improved when the starch is combined with inorganic thickeners such as bentonite (130). Solutions of starch tend to be hazy, which limits their effectiveness in clear formulations. This is the result of residual lipids and proteins, which are difficult to remove without unusual and expensive procedures that significantly increase the cost of the starch. It is well known in the food industry that surfactants inhibit the retrogradation process. The reason for this lies in a well-known property of starch to combine with fatty acid and other materials through complexation of the fatty group inside the helix (131). Whether amylopectin forms complexes in a similar fashion is still being discussed although, generally, it is felt to be true. Formulators using fatty components such as surfactants and emulsifiers must remember this proclivity to complex, which can effectively reduce the concentrations of these surface-active materials. The starch may also complex more critically important components, such as perfumes and actives, if these components are present in the formulation when the starch is uncoiled, i.e., when the formulation is hot. Maltodextrins/Cyclodextrins. Maltodextrins are hydrolysis products isolated by enzymatic or chemical degradation of native starch. Converting starch to a maltodextrin is a simple and inexpensive method to reduce its thickening and speed its hydration characteristics. Solutions containing maltodextrins are clear but have much lower viscosity than that of the parent starch. Maltodextrins have found limited use in personal care.
Laboratory-scale superheated steam spray drying of food and dairy products
Published in Drying Technology, 2022
Tobias Linke, Janina Happe, Reinhard Kohlus
Maltodextrin is a polysaccharide derived from the hydrolysis of starch. The maltodextrin used is based on waxy corn starch and has a dextrose equivalent (DE) < 3 (Agenabon, Agrana Beteiligungs AG, Wien, Austria). A maltodextrin with a low DE was chosen due to its relatively high glass transition temperature.[25] The glass transition temperature of the used maltodextrin was determined at 180 °C, resulting in a Tg of approximately 75 °C of the freshly dried product with a moisture content of 10%.[26]