Influence of Wall Material Blend, Flavour Load and Inlet Air Temperature on Microencapsulation of Vanilla Extract Sariga S.*, Prince M.V., Sudheer K.P., Sean Y. Dileep Department of Food and Agricultural Process Engineering, Kerala Agricultural University, Kerala, India *email: sarigasurendran91@gmail.com
Online published on 15 December, 2016. Abstract The chemical compound vanillin is responsible for aroma and flavour of vanilla. Vanillin is highly volatile, heat sensitive and therefore the flavour retention is limited. Microencapsulation with suitable wall material could be resorted to minimize flavour loss. Maltodextrin and maize starch were used as wall materials with two blend ratios 3: 1 and 1: 3 and were emulsified with 10, 20 and 30% of vanilla extract (flavour load) with 50% solid content and microencapsulated by spray drying at inlet air temperatures of 170, 180 and 190°C. Encapsulated powder characteristics were studied. Maltodextrin: maize starch ratio of 1: 3 with flavour load of 10% and inlet air temperature of 180°C showed higher encapsulation efficiency andproduced superior quality encapsulated powder and therefore found to be optimum process parameters. Top Keywords Microencapsulation, vanilla extract, maltodextrin, maize starch, encapsulation efficiency. Top |