Development of a microencapsulated orange flavoring by spray drying.

Abstract

The objective of this work was to determine the influence of different components and dry temperature on quality and volatile loss during the development of an orange microencapsulated flavoring. A design expert experimental plan was applied, having as independent variable arabic gum, gelatine and water contents and as dependent variable particle size, efficiency and yield. The preparation method was as follow: dissolution of components in hot water and resting for 24 hours, adding the flavoring agent, homogenization and spray drying process with an air inlet temperature of 200 ºC cent and air outlet temperature of 85 ºC. Best quality results of the product were with the use of arabic gum 9.02%, gelatin 0.55%, maltodextrin 30% and liquid flavoring 10%.  Particle size was 45.2 µm, efficiency of microencapsulation was 98.5%, process yielding was 84.2% and volatile compounds retention of 98.8%. Results of the sensory analysis were assessment as intense to very intense.