Formation of Flavor Encapsulated CD Powder and Its Flavor Release Characteristics

概要

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CDs are homogeneous cyclic oligosaccharides which can include various guest molecules in their hydrophobic cavities. The molecular inclusion of flavor compounds into CDs is one of these techniques, and is accepted as the most efficient way for protecting flavor. The minimum number of water molecules required was measured to encapsulate <I>d</I>-limonene into α-, β-, and γ-CD by means of a micro-aqueous method. Effect of ethanol on the encapsulation of flavor compounds was also investigated. Ethanol plays the autocatalytic function as water on the formation of the inclusion complex. The formation of the inclusion complex between CD and <I>d</I>-limonene was examined with kneading method in low water condition and under a high shear stress of kneading. Menthol retention in CD solution during one-droplet drying was calculated with selective diffusion theory considering the inclusion equilibrium between CD and menthol. The rate constants of flavor release rate, which were obtained by Avrami equation, were correlated with water vapor pressure.
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