|
KMID : 1007520010100020101
|
|
Food Science and Biotechnology
2001 Volume.10 No. 2 p.101 ~ p.107
|
|
|
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
|
|
Chung, Myung Sub
Kim, Suk Shin/Roh, Hoe Jin/Han, Youn Jeong/Hwang, Tae Jeong/Hahm, Tae Shik/Shin, Seong Gyun
|
|
|
Abstract
|
|
|
|
This study was to microencapsulate L-ascorbic acid into lactose :sucrose mixture (100:0, 70:30, 50:50, 30:70, 0:100) by cocrystallization and to compare the encapsulation efficiency and the surface structure after cocrystallization, drying of crystals, and storage at 4, 20, and 40℃ for 4 weeks. The sugar concentrations of supersaturated syrup were 80.2% for lactose, 90.0% for lactose: sucrose mixture, and 91.2% for sucrose. The temperatures of supersaturated syrup were 107-108℃ for lactose, 115-124℃ for lactose: sucrose mixture, and 120-124℃ for sucrose. The temperatures of cocrystallization were 65-40℃ for lactose, 64-40℃ for lactose: sucrose mixture, and 90-62℃ for sucrose. The cocrystallized lactose showed small powdery wet crystals, while the cocrystallized sucrose had small powdery dry crystals. In contrast, the cocrystallized lactose: sucrose mixture consisted of viscous and aggregated lumps. Encapsulation efficiency after cocrystallization was the highest for lactose, followed by lactose: sucrose mixture, and sucrose, while the efficiency after four weeks storage was highest for sucrose, followed by lactose: sucrose mixture, and lactose. The oxidation rate of L-ascorbic acid encapsulated in lactose was higher than that in sucrose, while the activation energy of sucrose was higher than lactose.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|