Hydrocolloids in Flavor Stabilization

Hydrocolloids in Food Processing

Volumn , Issue , 2011, Pages 215-242

  Embuscado, Milda E ^a  

^a McCormick andamp Co Inc   (United States)

Author keywords

Extrusion, techniques in encapsulating flavors; Flavor encapsulation formulations; Flavors essential oils, oleoresins, tinctures and extracts, savory flavors, thermal process flavors; Flavors, exposed to heat, stress, pressure, moisture and packaging materials changing and binding flavors; Hydrocolloids stabilizing and protecting flavors; Hydrocolloids in flavor stabilization; Plating, coating thin layer substances onto solid surfaces; Protecting aroma and flavors in food products challenging task; Resources on web on hydrocolloids; Spray drying of flavor emulsions techniques, for manufacturing encapsulated flavors

Indexed keywords

EID: 84887195927     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813814490.ch9     Document Type: Chapter

References (32)

1. Bangs W.E. and Reineccius G.A. 1990. Characterization of selected materials for lemon oil encapsulation by spray drying. J Food Sci, 55(5):1356-1358.
2. Barnes J.M. and Steinke J.A. 1987. Encapsulation matrix composition and encapsulate containing same. US Patent 4,689,235.
3. Black M., Popplewell L.M., and Porzio M.A. 1998. Controlled release encapsulation compositions. US Patent 5,756,136.
4. Blake A. and Attwool P. 2002. Particulate flavor compositions and process to prepare the same. US Patent RE37,860.
5. Bolton T.A. and Reineccius G.A. 1992. The oxidative stability and retention of a limonene-based model flavor plated on amorphous silica and other selected carriers. Perfumer and Flavorist, 17(2):1-12.
6. Boskovic M.A., Vidal S.M., and Saleeb F.Z. 1992. Spray-dried fixed flavorants in carbohydrate substrate and process. US Patent 5,124,162.
7. Buffo R. and Reineccius G. 2000. Optimization of gum acacia/modified starch/maltodextrin for spray drying of flavors. Perfumer and Flavorist, 25(3): 37-51.
8. Desobry S.A., Netto F.M., and Labuza T.P. 1997. Comparison of spray-drying, drumdrying and freeze-drying for β-carotene encapsulation and preservation. J Food Sci, 62:1158-1162.
9. Dickinson E., ElversonD.J., andMurray B.S. 1989. On the film-forming and emulsionstabilizing properties of gum arabic: dilution and flocculation aspects. Food Hydrocolloids, 3(2):101-114.
10. Fannon J.E., Hauber R.J., and BeMiller J.N. 1992. Surface pores of starch granules. Cereal Chemistry, 69(3):284-288.
11. Fannon J.E., Shull J.M., and BeMiller J.N. 1993. Interior channels of starch granules. Cereal Chemistry, 70(5):611-613.
12. Kim Y.D. and Morr C.V. 1996. Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles. J Agric Food Chem, 44:1314-1320.
13. Master K. 2002. Chapter 10-Product applications in themanufacturing industries. In: Spray Drying in Practice. SprayDryConsult International ApS: Denmark, p. 385.
14. McNamee B.F., O'Riordan E.D., and O'Sullivan M. 1998. J Agric Food Chem, 46:4551-4555.
15. Miller D.H. and Mutka J.R. 1987. Solid essential oil flavor composition. US Patent 4,707,367.
16. Mutka J.R., McIver R.C., Palmer C.A., Benczedi D., Bouquerand, P.E., and Firmenuch A. 2003. Solid delivery systems for aroma ingredients. US Patent 6,607,778.
17. Niemann C. and Meuser F. 1994. Preparation of porous starches using different amylases, paper no. 10, Starch Session, presented at the 79th Annual Meeting of the American Association of Cereal Chemists, Nashville, Tennessee.
18. Porzio M.A., and Popplewell L.M. 2003. Encapsulation compositions. US Patent 6,652,895.
19. Saleeb F.Z. and Pickup J.G. Fixation of volatiles in extruded glass substrates. US Patent 4,820,534.
20. Saleeb F.Z. and Pickup J.G. 1985. Fixing volatiles in an amorphous substrate and products therefrom. US Patent 4,532.145.
21. Shahidi F. and Han X.Q. 1993. Encapsulation of food ingredients. Crit Rev Food Sci Nutr, 33(6):501-547.
22. Sharma S.C. 1981. Gums and hydrocolloids in oil-water emulsion. Food Technol, 35:59-67.
23. Solms J. 1986. Interaction of non-volatile and volatile substances in foods. In: Interactions of Food Components, Birch G.G. and Lindley M.F., editors. Elsevier: London, pp. 189-199.
24. Subramaniam A. 1996. Particulate hydrogenated starch hydrolysate based flavoring materials and use of same. US Patent 5,506,353.
25. Subramaniam A., McIver R.C., Vlad F.J., and Benczedi D. 2004. Spray-dried compositions and method for their preparation. US Patent 6,723,359.
26. The Association for the International Promotions of Gum (AIPG) 2005. www.treegums.org.
27. Thevenet F. 1988. Acacia gums: Stabilizers for flavour encapsulation. In: Flavour Encapsulation, ACS Symposium Series 370, Risch S.J. and Reineccius G.A., editors. American Chemical Society: Washington, DC, pp. 45-54.
28. Thevenet F. 1995. Acacia gums: Natural encapsulation agent for food ingredients. In: Encapsulation and Controlled Release of Food Ingredients, ACS Symposium Series 570, Risch S.J. and Reineccius G.A., editors. American Chemical Society: Washington, DC, pp. 51-59.
29. Uhlemann J., Schleifenbaum B., and Bertram H. 2002. Flavor encapsulation technologies: An overview including recent developments. Perfumer and Flavorist, 27(5):52-61.
30. Ward, F.M. 2002. Water-soluble esterified hydrocolloids. US Patent 6,455,512.
31. Yamada T., Hisamatsu M., TeranishiK., KatsuroK., HasegawaN., and Hayashi T. 1995. Components of the porous maize starch granule prepared by amylase treatment. Starch/Staerke, 46:358-361.
32. Zeller B.L., Saleeb F.Z., and Ludescher R.D. 1999. Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation. Trends Food Sci Technol, 9:389-394.