Development of microencapsulate coffee flavoring

Abstract

The liquid glucose, maltodextrin and arabic gum were evaluates to obtain a microencapsulated coffee flavouring for spray dried.  Experimental design was used to optimize the material wall maltodextrin and liquid glucose. The optimal solution was found with arabic gum (7% w/w), maltodextrin (10% w/w) and liquid glucose (6% w/w). The microencapsulated coffee flavouring developed had a very good sensory quality, apparent density 0.4189-0.4190 g/mL, 2.2 kg/h evaporative flow, and 88% yield.