Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying
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概要
- 論文の詳細を見る
The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (l-menthol) during the drying of a droplet. β-Cyclodextrin appeared to be a better encapsulant for menthol than α- and γ-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of β-cyclodextrin and maltodextrin.
- 社団法人日本農芸化学会の論文
- 2000-08-23
著者
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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LIU Xiang-Dong
Department of Biotechnology, Tottori University
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LIU XiangDong
Department of Biotechnology, Tottori University
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COUMANS W.Jan
Faculty of Chemical Engineering, Eindhoven University of Technology
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Liu Xiangdong
Department Of Biotechnology Tottori University
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Yoshii H
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Coumans W.jan
Faculty Of Chemical Engineering Eindhoven University Of Technology
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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