Abstract
Microencapsulation has proven viable for various industrial applications. In the case of sweeteners, microencapsulation can increase the fluidity and resistance to high temperatures and prolong sensation of sweetness. The aim of this study was to microencapsulate sucralose by double emulsion followed by complex coacervation. The microcapsules were evaluated by optical and scanning electron microscopy, hygroscopicity, solubility, moisture, water activity, particle size, encapsulation yield, potential ZETA, fourier transform infrared spectroscopy (FTIR) and thermal behavior. The microcapsules presented low hygroscopicity and solubility, and average size ranging from 81.04 to 113.49μm. With FTIR, it was possible to observe the amide bond that confirmed the formation of coacervates. Zeta potential showed that two samples presented neutral charge, indicating complete coacervation. The Tg values were above room temperature (53.59 to 56.88°C). Among the formulation studied, the one produced with 5% gelatin and gum Arabic and core material 75% presented the best characteristics.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
