Developmentof a microencapsulated butter flavoring

Abstract

The air inlet temperature and feed flow rate of the spray drying were optimized to obtain a microencapsulated butter flavoring by means of a response surface factorial design, where an optimum was obtained with an air inlet temperature of 190 °C and a feed flow rate of 350 mL/h, with the use of gum arabic and maltodextrin (1:2 m/m) as encapsulating agents. According to the models 86,2 % of yield was achieved; 5.3% humidity; 0,3083 g/mL raw density, 0,4446 g/mL compacted density, 31 % Carr Index, 1.40 Hausner ratio, 58 s rehydration and 12.64 g/100 g solids hygroscopicity. It was determined that the microencapsulated flavoring, produced with the optimized parameters, is of a high sensory quality.