Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream
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[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Encapsulation of flavors can be applied to the ice cream industry to create novel products in which the flavor release is controlled orlimited to the time at which the ice cream is ingested. A lab scale method of secondary encapsulation was created. Primary encapsulation was accomplished by absorption of a benzaldehyde based flavoring onto calcium silicate. Secondary encapsulation wasaccomplished using vegetable shortening along with hot filtration to remove excess wall material. The properties of the secondary encapsulated benzaldehyde flavor were investigated using sensory analysis, extraction of benzaldehyde from capsules, and dynamicheadspace analysis. The results from these tests were satisfactory, however more research is needed to investigate the aspects of the release mechanism as well as the optimization of the encapsulation method.
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