Microencapsulation of xylitol by double emulsion followed by complex coacervation

Food Chemistry

Volumn 171, Issue , 2015, Pages 32-39

  Santos, Milla G ^a   Bozza, Fernanda T ^a   Thomazini, Marcelo ^a   Favaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Encapsulation efficiency; FTIR; Release study; Sorption isotherms

Indexed keywords

ADSORPTION ISOTHERMS; EFFICIENCY; EMULSIFICATION; HYDROPHILICITY; MICROENCAPSULATION; MICROSTRUCTURE; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; THERMAL PROCESSING (FOODS);

ARTIFICIAL SALIVA; COMPLEX COACERVATION; DOUBLE EMULSIONS; ENCAPSULATION EFFICIENCY; FTIR; PARTICLE SIZE AND MORPHOLOGIES; RELEASE STUDY; SORPTION ISOTHERMS;

SUGAR SUBSTITUTES;

CORN OIL; GELATIN; GUM ARABIC; POLYMER; SALIVA SUBSTITUTE; XYLITOL; CHEWING GUM; EMULSION; MICROCAPSULE; SWEETENING AGENT;

ARTICLE; COACERVATION; CONFOCAL MICROSCOPY; COOLING; HYDROPHILICITY; INFRARED SPECTROSCOPY; ISOTHERM; MICROCAPSULE; MICROEMULSION; MICROENCAPSULATION; MICROSCOPE SLIDE; MICROSCOPY; MOISTURE; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SWEETNESS; BIOLOGICAL MODEL; CHEMISTRY; CHEWING GUM; EMULSION; FOOD INDUSTRY; PROCEDURES; SALIVA; SURFACE PROPERTY;

CAPSULES; CHEWING GUM; EMULSIONS; FOOD INDUSTRY; MICROSCOPY, CONFOCAL; MICROSCOPY, ELECTRON, SCANNING; MODELS, BIOLOGICAL; PARTICLE SIZE; SALIVA; SOLUBILITY; SURFACE PROPERTIES; SWEETENING AGENTS; XYLITOL;

EID: 84907212407     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.093     Document Type: Article

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