Abstract：
:A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and the model hydrophobic component was vacuum dried into a solid (solid dispersion). Methanol and six fat-soluble flavours, including cinnamaldehyde, were used as organic media and model hydrophobic components. The retention of flavours in the solid dispersion during drying and storage under vacuum was evaluated. The amorphised disaccharides dissolved in methanol up to 100mg/mL, even temporarily (20s to 10 days) and could be solidified without any evidence of crystallisation and segregation from flavour. The solid dispersion, prepared using α-maltose usually showed 65-95% flavour retention during drying (and storage for cinnamaldehyde), whereas ⩾ 50% of the flavour was lost when the flavour was O/W emulsified with a surfactant and then freeze-dried with sugar.
journal_name
Food Chemjournal_title
Food chemistryauthors
Satoh T,Hidaka F,Miyake K,Yoshiyama N,Takeda K,Matsuura T,Imanaka H,Ishida N,Imamura Kdoi
10.1016/j.foodchem.2015.11.097subject
Has Abstractpub_date
2016-04-15 00:00:00pages
1136-42eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30242-9journal_volume
197 Pt Bpub_type
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