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Freeze drying encapsulation of water soluble citrus aroma

1977; Wiley; Volume: 12; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2621.1977.tb00086.x

1365-2621

I. J. KOPELMAN, Shaul Meydav, P. WILMERSDORF,

Food Quality and Safety Studies

International Journal of Food Science & TechnologyVolume 12, Issue 1 p. 65-72 Freeze drying encapsulation of water soluble citrus aroma I. J. KOPELMAN, I. J. KOPELMAN Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this authorS. MEYDAV, S. MEYDAV Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this authorP. WILMERSDORF, P. WILMERSDORF Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this author I. J. KOPELMAN, I. J. KOPELMAN Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this authorS. MEYDAV, S. MEYDAV Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this authorP. WILMERSDORF, P. WILMERSDORF Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel.Search for more papers by this author First published: February 1977 https://doi.org/10.1111/j.1365-2621.1977.tb00086.xCitations: 9AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary A freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carrier, as against 50% by the best other method reported (Sugisawa, Kitson & Moyls, 1970). The aroma powders restored the original flavour in reconstituted orange juice. the low moisture content essential for prevention of losses during storage is obtainable without difficulty. References Anon. (1951) A.S.T.M. designation E 104/51. Google Scholar Dougherty, M.H. (1968) Fd Teehnol, Champaign, 22, 1456. Google Scholar Flink, J. & Karel, K. (1970a) J. Agric. Fd Chem. 18, 295. 10.1021/jf60168a014 CASWeb of Science®Google Scholar Flink, J. & Karel, M. (1970b) J. Fd Sci. 35, 444. 10.1111/j.1365-2621.1970.tb00953.x CASWeb of Science®Google Scholar Flink, J. & Karel, M. (1972) J. Fd Technol. 7, 199. 10.1111/j.1365-2621.1972.tb01655.x CASGoogle Scholar Gane, R. (1950) J. Sci. Fd Agric. 1, 42. 10.1002/jsfa.2740010203 CASWeb of Science®Google Scholar MacKenzie, A.P. (1965) Annex of New-York of Science 125, 522. 10.1111/j.1749-6632.1965.tb45412.x CASWeb of Science®Google Scholar Makower, R. & Dye, W. (1956) J. Agric. Fd Chem. 4, 72. 10.1021/jf60059a010 CASWeb of Science®Google Scholar Mannheim, H.C., Bomben, J.L., Guadagni, D.G., & Morgan, A.T., Jr (1967) Fd Technol, Champaign, 21, 469. Web of Science®Google Scholar McComb, E.A. & Wright, H.W. (1954) Fd Technol, Champaign, 8, 73. CASWeb of Science®Google Scholar Menting, L.C., Hoogstad, B. & Thijssen, H.A.C. (1970) J. Fd Technol. 5, 127. 10.1111/j.1365-2621.1970.tb01550.x CASGoogle Scholar Rey, L.R. & Bastien, M.C. (1962) Freeze-Drying of Foods (Ed. by F.R. Fisher) pp. 25-42. Google Scholar National Academy of Science, National Research Council, Washington, D.C. Google Scholar Rulkens, W.H. & Thijssen, H.A.C. (1972) J. Fd Technol. 7, 79. 10.1111/j.1365-2621.1972.tb01643.x CASGoogle Scholar Rockland, L.B. (1960) Analyt. Chem. 32, 1375. 10.1021/ac60166a055 CASWeb of Science®Google Scholar Salwin, J. (1963) Fd Technol, Champaign, 17, 1114. Web of Science®Google Scholar Schultz, T.H., Dimick, K.P. & Markower, B. (1956) Fd Technol, Champaign, 10, 57. CASWeb of Science®Google Scholar Schultz, T.H. & Talburt, W.F. (1961) Fd Technol, Champaign, 15, 188. Web of Science®Google Scholar Scott, W.C. & Velhuis, M.K. (1966) J. ass. off. analyt. Chem, 49, 628. CASWeb of Science®Google Scholar Sugisawa, H., Kitson, J.A. & Moyls, W. (1970) Confracta, 15, 280. CASGoogle Scholar Thijssen, H.A.C. & Rulkens, W.H. (1969) Recent Developments in Freeze-Drying, Vol. I, pp. 99-113. IIR, Commission X, Lausanne , Switzerland . Google Scholar Wolford, R.W., Alberding, G.E. & Attaway, J.A. (1962) J. Agric. Fd Chem. 10, 297. 10.1021/jf60122a010 Web of Science®Google Scholar Citing Literature Volume12, Issue1February 1977Pages 65-72 ReferencesRelatedInformation