Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier

Abstract

In food products, the encapsulation of flavor in a solid matrix is an important process to overcome the limited properties of flavors, and control flavor release. In this study, allyl sulfide (AS) was encapsulated by spray drying using the modified starch Purity Gum 1773 (PG), an octenylsuccinic acid-modified starch (OSA) as an emulsifier and as a part of wall material. The properties of flavor retention and stability after storage were investigated. PG was more effective in forming emulsified AS spray-dried powder than sodium caseinate. A 94% AS retention rate after spray drying was achieved with 12 wt% PG at 50 wt% solid content. Larger oil droplets and larger particle diameters of spray-dried powder exhibited higher retention of AS under the specified storage conditions.