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KMID : 1007520100190061611
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Food Science and Biotechnology
2010 Volume.19 No. 6 p.1611 ~ p.1617
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Maltoheptaose and Maltooctaose as the Superior Aroma Encapsulating Agents
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Min Byoung-Cheol
Kwon So-Young
Jeon Young-Seung
Lee Byong-Hoon
Baek Hyung-Hee
Park Kwan-Hwa
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Abstract
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Maltoheptaose (G7) and maltooctaose (G8) were examined as potential encapsulating agents for aroma compounds and compared with commercially available maltodextrins with the dextrose equivalent (DE) 10 and 18. Solutions of each encapsulating agent were homogenized with aromas and spray dried. The initial amounts of aroma compounds retained in each encapsulating agent were as follows: G7G7
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KEYWORD
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maltoheptaose, maltoocatose, encapsulating agent, aroma, maltodextrin
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