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Comparison of Alginate Matrix Capsules and Gelatin Matrix Capsules: Effect of Matrix Forming Materials on Flavor Release Kinetics

机译:藻酸盐基质胶囊和明胶基质胶囊的比较:基质形成材料对风味释放动力学的影响

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摘要

Using a multiple emulsion process, matrix-type microcapsules of the same size and oil content were made using two different materials; calcium alginate and gelatin. The release characteristics of these capsules were compared using flavor release rate measurements, film permeation measurements and dynamic vapor sorption (DVS). The results showed that using different capsule-forming materials substantially changes flavor release kinetics.
机译:使用多种乳液过程,使用两种不同的材料进行相同尺寸和油含量的基质型微胶囊;藻酸钙和明胶。使用风味释放速率测量,膜渗透测量和动态蒸汽吸附(DVS)进行比较这些胶囊的释放特性。结果表明,使用不同的胶囊形成材料基本上改变风味释放动力学。

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