Flavor Encapsulation |
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Editor:
| Risch, Sara J. Reineccius, Gary A. |
Series title: | ACS Symposium Ser. |
ISBN: | 978-0-8412-1482-8 |
Publication Date: | May 1988 |
Publisher: | American Chemical Society
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Book Format: | Hardback |
List Price: | USD $84.50 |
Book Description:
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Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches,...
More DescriptionHere is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches, protein-based materials, and more. Offers complete and practical coverage of the processes involved. Vital information for flavor researchers as well as those industries for which spray drying offers a promising new technology.