| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10889019 | Innovative Food Science & Emerging Technologies | 2005 | 8 Pages |
Abstract
Spray drying is a common and useful unit operation for microencapsulation of food ingredients. Data on emulsion droplet size and on powder size on product stability provide conflicting results which makes a systematic study regarding these factors highly relevant. The data suggest that an optimal size of flavour powder should be selected for high retention during spray drying, stability during storage and for the ability to control release of flavour.
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Authors
Apinan Soottitantawat, Fanny Bigeard, Hidefumi Yoshii, Takeshi Furuta, Masaaki Ohkawara, Pekka Linko,