Moisture methods for miroencapsulated flavorings

Abstract

Three moisture methods were compared: azeotropic distillation, moisture analyzer and drying in vacum oven (60ºC and < 7 kPa). The simple studied was a microencapsulated lemon flavoring obtained by spray-drying and 10 analyses were madem. The ratio among the results, taking azeotropic distillation technique as a reference method, can be used as a correction factor, in this case, it was 1,067 for the moisture analyzer and 1,75 for the vacuum oven drying. Since the moisture analyzer method possesses a higher simplicity, speed, smaller cost, it is solvent-free and it can give results with aceptable precisión and accuracy, it is recommended for the quality control of this type of product.