Encapsulation of Orange Oil Using Fluidized Bed Granulation.

Gary Reineccius,Shardul Patil,Vaidhyanathan Anantharamkrishnan

doi:10.3390/molecules27061854

Abstract

The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders.

Highlights

IntroductionEncapsulation is a common approach used to maintain and protect flavoring materials
Encapsulation of Orange Oil UsingEncapsulation is a common approach used to maintain and protect flavoring materials.Encapsulation provides protection against the evaporation of flavor components and generally minimizes unwanted chemical reactions, primarily oxidation during storage [1].A variety of methods are used in industry for flavor encapsulation, such as spray drying, spray chilling, coacervation or extrusion [2]
While larger mean particles sizes than we produced via agglomeration could be achieved by extending the run time, agglomerates are typically weaker in structure than those produced by fluidized bed granulation (FBG) and, FBG can produce the largest particle sizes

Summary

Introduction

Encapsulation is a common approach used to maintain and protect flavoring materials. A variety of methods are used in industry for flavor encapsulation, such as spray drying, spray chilling, coacervation or extrusion [2]. Spray drying is the most common encapsulation process used in the flavor industry due to availability and the low cost of the spray drying process, a high retention of volatile components in the product and good shelf-life properties. Spray-dried flavorings have some undesirable properties resulting from the small final particle size and low particle density. These properties result in poor flow in manufacturing, slow dispersion in liquid solutions (when used as an ingredient in manufacturing or by the consumer), and dusty conditions in packaging and handling.

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Conclusion