Abstract
Oxidised starches prepared from corn and waxy amaranth starch under conditions optimised for development for film forming ability were compared with gum arabic and a known substitute of gum arabic for encapsulation of a model flavour compound, vanillin. Percentage vanillin encapsulated using gum arabic, amiogum 688 (a known gum arabic substitute), oxidised corn starch and oxidised amaranth starch differed marginally and were found to be 57.84%, 58.61%, 60.89% and 58.61% respectively of the recoverable vanillin. Results obtained suggest the possibility of using oxidised starch as a substitute for gum arabic in encapsulated flavours with advantages such as freedom from hygroscopicity and similar encapsulation efficiency.
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