Abstract
Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.
Publication Date
3-28-2016
First Page
198
Last Page
202
DOI
10.13652/j.issn.1003-5788.2016.03.043
Recommended Citation
Linhao, CHEN; Yang, SHAN; Gaoyang, LI; and Fuhua, FU
(2016)
"Preparation of microcapsules encapsulating orange essential oil by complex coacervation,"
Food and Machinery: Vol. 32:
Iss.
3, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.03.043
Available at:
https://www.ifoodmm.cn/journal/vol32/iss3/43
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