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Microencapsulation of Cinnamon Oleoresin by Spray

Drying Using Different Wall Materials
a a a
Swapnali Vaidya , Rajesh Bhosale & Rekha S. Singhal
a
Food Engineering and Technology Department, Institute of Chemical Technology, University
of Mumbai, Matunga, Mumbai, India
Version of record first published: 06 Feb 2007.

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 Drying Technology, 24: 983–992, 2006
Copyright # 2006 Taylor & Francis Group, LLC
ISSN: 0737-3937 print/1532-2300 online
DOI: 10.1080/07373930600776159
Microencapsulation of Cinnamon Oleoresin by Spray Drying
Using Different Wall Materials
Swapnali Vaidya, Rajesh Bhosale, and Rekha S. Singhal
Food Engineering and Technology Department, Institute of Chemical Technology, University of
Mumbai, Matunga, Mumbai, India
Downloaded by [University of Saskatchewan Library] at 12:09 24 November 2012
Microencapsulation of spice oleoresin is a proven technology to
provide protection against degradation of sensitive components
present therein. The present work reports on the microencapsulation
of cinnamon oleoresin by spray drying using binary and ternary
blends of gum arabic, maltodextrin, and modified starch as wall
materials. The microcapsules were evaluated for the content and
stability of volatiles, entrapped and total cinnamaldehyde content
for six weeks. A 4:1:1 blend of gum arabic:maltodextrin:modified
starch offered a protection, better than gum arabic as seen from
the t1/2; i.e., time required for a constituent to reduce to 50% of
its initial value.
Keywords Cinnamon oleoresin; Gum arabic; Maltodextrin;
Microencapsulation; Modified starch; Spray drying
INTRODUCTION
Spice oleoresins exhibit a flavor profile closely related to
fresh ground spices. They are concentrated and have good
replacement value compared to spice powders. However,
they are susceptible to degradation in the presence of air,
light, moisture, and high temperatures and have short
storage life if not stored properly. To resolve this problem,
microencapsulation is a useful tool.
Microencapsulation is process in which particles of an
active and sensitive ingredient are formed and covered with
a thin layer of another material, thus providing protec-
tion.[1,2] The composition of the coating material deter-
mines the functional properties of the microcapsules. The
most common materials are hydrocolloids, vegetable gums,
modified starches, dextrins, and lipids. Techniques such as
spray drying, spray cooling, fluidized bed drying,
extrusion, centrifugal extrusion, coacervation, liposome
entrapment, co-crystallization, rotational suspension sep-
aration and molecular inclusion can be used for microen-
capsulation. Among these, spray drying is attractive since
Correspondence: Rekha S. Singhal, Food Engineering and
Technology Department, Institute of Chemical Technology, Uni-
versity of Mumbai, Matunga, Mumbai 400 019, India; E-mail:
rekha@udct.org
983
it is most cost effective, produces microcapsules in a rela-
tively simple continuous processing operation, and is most
suited for the encapsulation of spice oils and oleoresins.[3,4]
More than 90% of the microencapsulated flavors are pro-
duced by this method.[5] In spray drying of hydrophobic
flavors, the first step is its emulsification in the solution
of desired wall material followed by atomization in hot
air, evaporation of water, and separation of product.
Numerous studies have been conducted to evaluate the
retention and stability of flavors during spray drying con-
ditions. Microencapsulation protects oleoresin against
destructive changes, converts it into a free-flowing powder,
and protects the flavor from undesirable interaction with
food and flavor-to-flavor interaction.[3] Many studies have
been carried out on the influence of drying conditions and
the composition of wall materials, different types of emul-
sifiers on retention of emulsified flavors during spray dry-
ing, and the shelf-life of the encapsulated flavors.[6–12] An
area of research of increasing interest is the development
of an alternative and inexpensive polymer or polymer
blends, that could encapsulate flavors with the same or
greater efficiency than gum arabic. Gum arabic in combi-
nation with maltodextrin and modified starch are known
to give a better encapsulation efficiency and stability than
gum arabic.[13–16]
Among the spices, cinnamon is widely used in seasoning
and condiments. Oleoresin of cinnamon is deep reddish
brown in color and has cinnamaldehyde (approx. 90%) as
its main constituent. Cinnamaldehyde is sensitive to light
and oxygen. Microencapsulation helps to stabilize oleoresin
by preventing against volatile losses. There are very few
reports on encapsulation of spice oleoresin by spray drying.
Microencapsulation of capsicum oleoresin in a gum mixture
composed of carrageenan and maltodextrin at a ratio of
0.5–3.5:9.5–7.0 was studied.[17] Spray drying has also has
been used to encapsulate paprika oleoresin and several vol-
atile esters in gum arabic.[18] Microencapsulation of red
pepper oleoresin using gum arabic and modified starch
has also been tried.[19] Spray-dry microencapsulation has
 984 VAIDYA, BHOSALE, AND SINGHAL

been used to improve the stability of carotenoids in carrot

pulp and paprika oleoresin.[20] A 4:1:1 blend of gum arabic,
maltodextrin, and modified starch has also shown better
encapsulation efficiency and stability for cardamom oleo-
resin as compared to gum arabic.[21]
Numerous operating parameters, geometric parameters,
and feed properties affect the performance of spray dryers
both in terms of heat and mass transfer as well as the par-
ticle size distribution and morphology of spray-dried pro-
ducts. For scaling up of spray-drying operation, these
parameters are extremely essential. Interested readers are
encouraged to go through process details of spray drying
mentioned recently by few authors.[22,23] Recent reviews
on microencapsulation processes and their applications
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have provided excellent information on microencapsula-

tion with a broader outlook.[24–26] Readers are encouraged
to visit websites mentioned in references.[27] There are very
few reports on encapsulation of cinnamon oleoresin. The
present work investigates microencapsulation of cinnamon
oleoresin using gum arabic, maltodextrin, and modified
starch (Hi-Cap 100) as such and in binary and ternary mix- FIG. 1. Stability of total cinnamaldehyde (TC) in microencapsulated
tures using the well-known and intensively used industrial cinnamon oleoresin prepared from gum arabic–maltodextrin blend.
process of spray drying. The microcapsules were evaluated
for the content and stability of volatiles and entrapped and
total cinnamaldehyde. Scanning electron microscopy was height, 60 cm diameter) equipped with a 0.5-mm-diameter
used to observe the structural characteristics of encapsu- nozzle. The pressure of compressed air for the flow of the
lated powder. spray was adjusted to 3 bars. The inlet and outlet tempera-
ture were maintained at 160  2
C and 120  5
C, respect-
MATERIALS AND METHODS ively. A peristaltic pump was used to feed the spray dryer
at 300 g=h. The microcapsules prepared were collected from
Materials
Gum arabic was obtained as a gift sample from TIC
Gums, Belcamp, MD. Modified starch (Hi Cap100) was
obtained from National Starch Chemicals Corporation,
Mumbai, India. Maltodextrin (DE –18) was obtained
from Raptokos Brett Co., Ltd, Thane, Mumbai, India.
Cinnamon oleoresin was a gift sample from Plant Lipids
Pvt. Ltd., Cochin, India. Standard cinnamaldehyde was
procured from Quest International, Mumbai, India. All
chemicals were of AR grade.

Preparation of Microcapsules by Spray Drying

A 30% w=v solution of the different blends of gum ara-
bic, maltodextrin, and the commercial modified starch Hi-
Cap 100 were dispersed in distilled water to final volume of
100 mL. It was rehydrated for about 12 h at refrigerated
temperature (10–12
C). Three grams (10% based on the
carrier used) of oleoresin was added to the mixture. The
mixture was emulsified in a shear homogenizer (Indofrench
Industries Engineers, Mumbai, India; Model type- SPM-9)
for 5 min at 3000 rpm until complete dispersion of the
oleoresin. Two drops of Tween-80 was added for proper
emulsification. The resulting slurry was spray-dried in a JISL FIG. 2. Stability of entrapped cinnamaldehyde (EC) in microencapsu-
LSD-48 mini spray dryer (inside chamber dimension: 100 cm lated cinnamon oleoresin prepared from gum arabic–maltodextrin blend.
 MICROENCAPSULATION OF CINNAMON OLEORESIN 985
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FIG. 3. Stability of total volatiles (TV) in microencapsulated cinnamon oleoresin prepared from gum arabic–maltodextrin blend.

the collecting chamber and filled in airtight, self-sealable
polyethylene pouches. These pouches were stored in a dessi-
cator for further study.
Analysis of Spray Dried Microcapsules
Analysis of Entrapped Cinnamaldehyde Content (EC)
To evaluate the ability of these carrier materials as a fla-
vor carrier, the spray-dried microcapsules were subjected to
analysis for entrapped cinnamaldehyde (EC). Known quan-
tity of microcapsules was taken in 50-mL standard conical
flask and 10 mL of hexane was added to wash the surface
components.[30] The conical flask was shaken vigorously
for 5 min. After 10 min, the microcapsules were filtered;
residual hexane was removed partly to estimate entrapped
cinnamaldehyde. Microcapsules of 1.2 g were taken in a
50 mL standard conical flask and 8 mL of water was added.

TABLE 1
Regression analysis of EC, TC, and TV, in the microcapsules prepared from gum arabic:maltodextrin blend as wall
materials
Constituent in microencapsulated cinnamon oleoresin
EC TC TV
Encapsulating Regression t1=2 Regression t1=2 Regression t1=2
material equation (Weeks) equation (Weeks) equation (Weeks)
GA:MD Y ¼ 0.0119X þ 4.60 58.24 Y ¼ 0.0207X þ 4.60 33.48 Y ¼ 0.0115X þ 4.60 60.26
(0:100) R2 ¼ 0.96 R2 ¼ 0.97 R2 ¼ 0.95
GA:MD Y ¼ 0.0099X þ 4.60 70.00 Y ¼ 0.0180X þ 4.61 38.50 Y ¼ 0.0096X þ 4.59 72.10
(25:75) R2 ¼ 0.96 R2 ¼ 0.96 R2 ¼ 0.93
GA:MD Y ¼ 0.0069X þ 4.59 100.43 Y ¼ 0.0150X þ 4.60 46.20 Y ¼ 0.0066X þ 4.60 105.00
(50:50) R2 ¼ 0.92 R2 ¼ 0.99 R2 ¼ 0.96
GA:MD Y ¼ 0.067X þ 4.60 103.43 Y ¼ 0.0126X þ 4.61 55.00 Y ¼ 0.0060X þ 4.60 115.50
(75:25) R2 ¼ 0.89 R2 ¼ 0.94 R2 ¼ 0.99
GA:MD Y ¼ 0.0046X þ 4.60 150.65 Y ¼ 0.0117X þ 4.60 59.23 Y ¼ 0. 0040X þ 4.60 173.25
(100:0) R2 ¼ 0.97 R2 ¼ 0.97 R2 ¼ 0.98
 986 VAIDYA, BHOSALE, AND SINGHAL

TABLE 2
Regression analysis of EC, ETA, and TV in the microcapsules prepared from gum arabic:modified starch
blend as wall materials
Constituent in microencapsulated cinnamon oleoresin
EC TC TV
Encapsulating Regression t1=2 Regression t1=2 Regression t1=2
material equation (Weeks) equation (Weeks) equation (Weeks)
GA:MS Y ¼  0.0140X þ 4.60 49.50 Y ¼  0.0154X þ 4.60 45.00 Y ¼  0.0136X þ 4.59 50.96
(0:100) R2 ¼ 0.96 R2 ¼ 0.96 R2 ¼ 0.95
GA:MS Y ¼  0.0126X þ 4.60 55.00 Y ¼  0.0180X þ 4.61 38.50 Y ¼  0.0111X þ 4.60 62.43
(25:75) R2 ¼ 0.98 R2 ¼ 0.96 R2 ¼ 0.90
GA:MS Y ¼  0.0104X þ 4.60 66.63 Y ¼  0.0150X þ 4.60 46.20 Y ¼  0.0100X þ 4.61 69.30
(50:50) R2 ¼ 0.95 R2 ¼ 0.99 R2 ¼ 0.86
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GA:MS Y ¼  0.0078X þ 4.60 88.85 Y ¼  0.0126X þ 4.61 55.00 Y ¼  0.0075X þ 4.60 92.40
(75:25) R2 ¼ 0.97 R2 ¼ 0.94 R2 ¼ 0.96
GA:MS Y ¼  0.0046X þ 4.60 150.65 Y ¼  0.0117X þ 4.60 59.23 Y ¼  0.0040X þ 4.60 173.25
(100:0) R2 ¼ 0.97 5 R2 ¼ 0.97 R2 ¼ 0.98

The conical flask was shaken vigorously to dissolve in the
water. Dichloromethane (12 mL) was added to this while
shaking. The mixture was transferred to a 125-mL separat-
ing funnel and 8-mL of ethanol was added. The separating
funnel was shaken properly and allowed to stand for 5 min
to separate into layers. The bottom layer (dichloromethane)
was taken in a 25-mL standard volumetric flask. The
volume was measured with measuring cylinder. One gram
of Na2SO4 was added and the extract was filtered. Ten milli-
liters of the extract was transferred to a 10-mL standard
volumetric flask in which 20 mg of hexadecane was added.
One microliter was injected in the column of the GC. The
entrapped cinnamaldehyde content was then estimated
using the standard curve. The gas chromatography system

FIG. 4. Stability of total cinnamaldehyde (TC) in microencapsulated cinnamon oleoresin prepared from gum arabic–modified starch blend.
 MICROENCAPSULATION OF CINNAMON OLEORESIN 987

used was Chemito GC8610 model, India. Chromatography TABLE 3

was performed using 5% SE 30 on chromosorb W-HP, Design centrum for blending gum arabic, maltodextrin,
80-100 mesh (4 m, 1/8" outer diameter, S.S. column) with and modified starch for effective encapsulation
carrier gas nitrogen (35 ml/min.) and an oven temperature Resulting coordinates of mixture experiment in the
programme comprising of an injector temperature of 240
C, sub-region defined by pseudo-components
initial temperature of 100
C for 0 min., temperature
increase was from 100–120
C at 9
C/min., held for 1 min, Coordinates Gum Maltodextrin Modified
then 120–124
C at 3.4
C/min., held for 4.30 min. Further arabic (%) (%) starch (%)
temperature was increased from 124–138
C at 3.2
C/min., (1=3, 1=3, 1=3) 49.75 25.12 25.12
and then finally 138–240
C at 9
C/min. Temperature of (4=6, 1=6, 1=6) 74.50 12.75 12.75
flame ionization detector was maintained at 250
C. (1=6, 1=6, 4=6) 36.25 12.75 51.00
(1=6, 4=6, 1=6) 36.25 51.00 12.75
Analysis for Total Cinnamaldehyde Content (TC)
Total retention of this character impact constituent was
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carried out by the same method as adopted for the
estimation of EC, without subjecting the microcapsules to
preliminary washing by hexane.
Analysis for Total Volatiles (TV) and Nonvolatile Ether
Extract (NV)
The method entails organic-solvent extraction of the
nonvolatile material from a water solution. The nonvolatile
entrapped phase is separated from the encapsulating agent
and the amount extracted by the organic solvent can be
determined by weighing the evaporation residue.[31]
Two hundred milligrams of the sample was weighed
accurately. To this, 10-mL of diethyl ether and 3 mL
distilled water was added, sonicated for 1 min. The mixture
was quantitatively washed with water into a separating
funnel and allowed to stand until the layers separated. The
bottom layer was drawn into another separating funnel. To
this fraction, a mixture of 8-mL diethyl ether and 2-mL
ethyl alcohol was added, shaken well, and the phases were
allowed to separate. The bottom water layer was drained
into a weighed flask. The ether extracts were combined
and washed with a 2-mL portion of water to ensure com-
plete removal of the water-soluble components. These
materials were then transferred to the weighed flask to
determine the water-soluble fractions. The combined ether
extract was transferred to another weighed boiling flask,

FIG. 5. Stability of entrapped cinnamaldehyde (EC) in microencapsulated cinnamon oleoresin prepared from gum arabic–modified starch blend.
 988 VAIDYA, BHOSALE, AND SINGHAL
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FIG. 6. Stability of total volatiles (TV) in microencapsulated cinnamon oleoresin prepared from gum arabic–modified starch blend.

the solvents evaporated, and the flask was dried for 2–4 h
in an oven at 105
C. The results were reported as non-
volatile ether extract (NV) and percent ether extract (EE)
as follows.
1. % NV ¼ Re=S  100, In which S ¼ weight of sample
and Re ¼ weight of ether soluble residue.
2. % EE ¼ 100 þ W–(Rw=S  100), in which, S ¼ Weight
of sample, Rew ¼ weight of water-soluble residue, and
W ¼ water content of sample.
3. % Volatiles ¼ % EE -%NV
Stability of the EC and TC, Volatiles and Nonvolatiles
of the Microcapsules
The samples were analyzed over a period of 6 weeks for
entrapped cinnamaldehyde (EC), total (TC), and also for
total volatiles (TV) and nonvolatiles (NV). The percentage
retention of all these analytes was calculated by the for-
mula (analyte at X storage time)  100=(analyte at zero
storage time). A semi-log plot of percentage retention of
all these analytes vs. time was done to obtain the rate con-
stant (k) as the slope of the graph.[32] Half-life (t1=2) for the

TABLE 4
Regression analysis of EC, TC, and TV in the microcapsules prepared from the blends of gum arabic, maltodextrin, and
modified starch
GA:MD:MS t1=2 GA:MD:MS t1=2 GA:MD:MS t1=2 GA:MD:MS t1=2
(1=3,1=3,1=3) (Weeks) (4=6,1=6,1=6) (Weeks) (1=6,4=6,1=6) (Weeks) (1=6,1=6,4=6) (Weeks)
EC Y ¼  0.0070X þ 99.00 Y ¼  0.0045X þ 154.00 Y ¼  0.0107X þ 64.77 Y ¼  0.0105X þ 66.00
4.60 4.60 4.60 4.60
R2 ¼ 0.99 R2 ¼ 0.91 R2 ¼ 0.96 R2 ¼ 0.98
TC Y ¼  0.0109X þ 63.58 Y ¼  0.0091 þ 76.15 Y ¼  0.0166X þ 41.75 Y ¼  0.0132X þ 52.50
4.60 4.59 4.60 4.60
R2 ¼ 0.98 R2 ¼ 0.97 R2 ¼ 0.99 R2 ¼ 0.98
TV Y ¼  0.0067X þ 103.43 Y ¼  0.0039X þ 177.69 Y ¼  0.0104X þ 66.63 Y ¼  0.0098X þ 70.71
4.60 4.60 4.60 4.60
R2 ¼ 0.97 R2 ¼ 0.97 R2 ¼ 0.98 R2 ¼ 0.96
 MICROENCAPSULATION OF CINNAMON OLEORESIN
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FIG. 7. Stability of total cinnamaldehyde (TC) in microencapsulated
cinnamon oleoresin prepared from gum arabic–maltodextrin–modified
starch blend.
FIG. 8. Stability of entrapped cinnamaldehyde (EC) in microencapsu-
lated cinnamon oleoresin prepared from gum arabic–maltodextrin–modi-
fied starch blend.
989
FIG. 9. Stability of total volatiles (TV) in microencapsulated cinnamon
oleoresin prepared from gum arabic–maltodextrin–modified starch blends.
retention of cinnamaldehyde was calculated from the rate
constant as 0.693=k.
Scanning Electron Microscopy (SEM)
Particle size and structure of spray-dried microcapsules
were evaluated with scanning electron microscope, Philips
XL 30 (Netherlands). The microcapsules were mounted
on specimen stubs with double-sided adhesive carbon
tapes. The specimen was coated with gold-palladium and
examined at 10 kV.
RESULTS AND DISCUSSION
Analysis and Stability of EC, TC, NV, and TV in Free and
Encapsulated Oleoresin
The cinnamon oleoresin was analyzed for total volatiles
(77.18%) and nonvolatiles (22.82%). It also showed
74.91% of cinnamaldehyde. This oleoresin was evaluated
for six weeks at 25
C for percent retention of cinnamalde-
hyde, total volatiles, and nonvolatiles. A semi-log plot of
percent of cinnamaldehyde and percent volatiles vs. storage
time showed a sharp linear decrease in all the cases, indicat-
ing the decrease in these constituents to follow first order
kinetics (data not given). The half life, t1=2, is the time
required for the reduction of a value to 50% of its original
was calculated from the slope k as t1=2 ¼ 0.693=k. The t1=2
of cinnamaldehyde and volatiles in the cinnamon oleoresin
stored at 25
C was 30.80 and 33.48 weeks, respectively, indi-
cating they are equally susceptible to storage conditions.
Oleoresin at 10% based on carrier material was mixed sep-
arately with 30% gum arabic, maltodextrin, and modified
 990 VAIDYA, BHOSALE, AND SINGHAL
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FIG. 10. SEM of the microcapsules prepared from gum arabic (a), maltodextrin (b), modified starch Hi-Cap100 (c), and the blends of GA:MD:MS
(4=6,1=6,1=6) (d).
starch slurry to prepare microcapsules. Microcapsules were
prepared by spray drying using maltodextrin, gum arabic,
modified starch, and the different blends of these three.
Different proportions of gum arabic and maltodextrins
were tried such as 25:75 (GA:MD), 50:50 (GA:MD),
75:25 (GA:MD) as wall materials and microcapsules
obtained were compared to those prepared with the indi-
vidual wall material. Figures 1, 2, and 3 show the results
over six-week storage for TC, EC, and TV, respectively.
The half-life of retention in the said microcapsules
(Table 1) showed blend containing gum arabic to a larger
content to provide maximum protection. Mixture of gum
arabic and maltodextrin was reported effective in microen-
capsulation of cardamom oil using a spray dryer.[12] As the
concentration of the gum arabic increased, the half-life of
the constituents increased.
The same procedure was followed for the modified starch.
Different proportions of gum arabic and modified starch
were tried such as 25:75 (GA:MS), 50:50 (GA:MS), and
75:25 (GA:MS), and the microcapsules so prepared were
studied for cinnamaldehyde and volatiles for a period of
six weeks (Figs. 4, 5, and 6). In this case also, a combination
containing higher proportions of gum arabic provided better
entrapment of the constituents. The half-life of retention
in the said microcapsules is given in Table 2. As the
concentration of the gum arabic increased, the half-life of
the constituents increased showing greater stability of cinna-
maldehyde and total volatiles in the microcapsules.
None of the gum arabic–maltodextrin or gum arabic–
modified starch blends could provide the protection offered
by gum arabic. Hence, blends of gum arabic, maltodextrin,
and modified starch were taken for further study. Blends of
gum acacia, maltodextrins, and modified starches may rep-
resent an encapsulating matrix with improved properties
regarding flavor retention, emulsion stability, and protec-
tion against oxidation. An augmented simplex-centroid
 MICROENCAPSULATION OF CINNAMON OLEORESIN
mixture design was chosen to evaluate the blends of gum
acacia, maltodextrin, and modified starch as encapsulation
carriers.[33] The design (centrum) for the experiment is
shown in Table 3.
Four different blends of the gum arabic, maltodextrin,
and modified starch were carried out, and the microcap-
sules obtained were analyzed for their EC, TC, and TV
(Figs. 7, 8 and 9). The half-life of retention in the said
microcapsules is given in Table 4. From these results it is
evident that the GA:MD:MS (4:1:1) provided best protec-
tion to the cinnamon oleoresin, in fact even better than that
provided by gum arabic alone. Other blends also per-
formed equally quite well, suggesting the possibility of
replacement of gum arabic partly by maltodextrin and
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modified starch. Our earlier work on microencapsulation
of cardamom oleoresin[21] and cumin oleoresin[34] in similar
systems also showed the ternary blend of gum arabic, mal-
todextrin and modified starch to be better than gum arabic
alone. These results indicate the blend to be probably uni-
versally better than gum arabic, although the incremental
allowance to the protection offered by the blend depend
on the composition and properties of the encapsulated
material. Caution against explosion must be exercised
during scaling up of microencapsulation of spice oleoresins
due to the high content of volatiles and high temperatures
typically used in a spray dryer.[26]
SEM of Microencapsulated Cinnamon Oleoresin
Microcapsules prepared by spray drying of cinnamon
oleoresin using gum arabic, maltodextrins, and the modified
starch as wall materials were observed for size and shape
from the SEM (Fig. 10). Microcapsules obtained from
GA:MD:MS (4:1:1) were spherical and had a smooth sur-
face, showing that the blend was suitable for the encapsula-
tion of cinnamon oleoresin. Gum arabic were found to be
nearly spherical but had many dents on the surface, whereas
the microcapsules obtained from maltodextrins and the
modified starch were broken and not complete.[35,36]
CONCLUSIONS
The results obtained in the present work indicate gum
arabic to be a better wall material for encapsulation of cin-
namon oleoresin as compared to the other wall materials.
As far as the blends were concerned, the stability of the cin-
namon oleoresins decreased as the quantity of gum arabic
decreased in its blend with maltodextrin and Hi Cap 100.
GA:MD:MS (4:1:1) blend proved to be more efficient than
the other blends, even better than 100% gum arabic.
ACKNOWLEDGEMENT
The authors thank National Starch & Chemical (ICI),
India; Plant Lipids Pvt. Ltd., Cochin, India; Raptokos
Brett Co., Ltd, Thane, Mumbai, India; and TIC Gums,
for providing gift samples used during the study.
991
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2. Reineccius, G.A. Flavour encapsulation. Food Reviews International
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4. Sankarikutty, B.; Sreekumar, M.M.; Narayanan, C.S.; Mathew, A.G.
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