Abstract
As a result of spray drying of a multicomponent aqueous solution of maltodextrin and natural peppermint oil, the powdery product of microencapsulation was obtained. The powder was characterized by the water vapor sorption properties. Temperatures in the range from 15 to 35°C had no effect on the sorption isotherms in contrast to the mass share of essential oil in the microcapsules, where an increase in the oil share notably shifts the equilibrium curve down. The coefficients of the GAB model and the sorption heat of water were calculated and correlated as a function of essential oil share in the powdery product.
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