| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277690 | Journal of Food Engineering | 2013 | 9 Pages |
Abstract
⺠Sucrose was co-crystallized with cardamom oleoresin to prepare flavoured sugar cubes. ⺠Such co-crystallized sugar cubes showed higher hygroscopicity at 93% RH than sucrose. ⺠The crystallinity of co-crystallized sucrose cubes was lower than pure sucrose. ⺠Co-crystallized sucrose showed 35.23% encapsulation efficiency for 1,8-cineole. ⺠Co-crystallized sucrose showed 67.18% encapsulation efficiency for α-terpinyl acetate.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Bikash R. Sardar, Rekha S. Singhal,