Abstract
The objective of this study was to produce an aroma powder able to replace the liquid aroma in a sweet paste composition.
Three aroma molecules, corresponding to top, middle and end notes as ester, aldehyde and lactone, were studied in a mix with a ratio of 96.5, 1, 2.5 % w/w respectively as in a real aroma. An aqueous flavour emulsion (<5 μm) was prepared with water (60 % w/w), maltodextrin/acacia gum (ratio 3/2) as carrier (32 %) and aroma (8 %).
The flavour/carrier emulsion was spray-dried with inlet air at 140 °C or 160 °C. Then the atomised powders (<30 μm) were agglomerated in a fluidised bed with hot air (50–60 °C) by top spraying water or water/flavour/carrier emulsion. Then agglomerates were coated in a fluid bed with a dry thin layer of emulsion. Three structures were obtained: spray-dried powder, agglomerated spray-dried powder and coated agglomerates, keeping constant the aroma concentration of 20 % w/w in powder.
The atomised and agglomerated powders gave a global positive answer with respect to both taste and intensity when mixed in chewing gum paste compared to liquid aroma. The properties of the tested coating must be improved.
An erratum to this chapter can be found at http://dx.doi.org/10.1007/978-1-4614-7906-2_33
An erratum to this chapter can be found at http://dx.doi.org/10.1007/978-1-4614-7906-2_33
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Christelle, T., Elisabeth, D. (2013). Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_14
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