Effect of homogenization on the microencapsulation Of a coconut flavoring by spray drying

Abstract

The objective of the work was to evaluate the effect of the homogenization on the microencapsulation of a coconut flavoring by spray drying. The study of the glogule size demonstrated that it is necessary the homogenization to achieve an emulsion with 20% w/w flavoring with a globule mean average size of 1.3 µm, viscosity of 60 mPa·s and without separation of phases until the first 20 days. The study by scanning electronic microscopy of the flavoring microcapsules showed that they presented a very similar external morphology: rounded surface with concavities and teeth, characteristic of this product, with a particle mean average diameter of 25.1 µm.