| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Encapsulating Essential Oils |
| 配方組成： |
Malto-Dextrin/10.3
Water/74.3
Essential Oil/14.1
"Emulgum"/1.3 |
| 配制方法： |
Using high-speed agitation, disperse the "Emulgum" into the vortex of the preheated water (140F) and allow to dissolve (approximately 20 min). Add the malto-dextrins to the solution with agitation. Add the essential oil with agitation to form crude dispersion.
Homogenize on a two-stage homogenizer First stage: 2000 psig Second stage: 1000 psig Emulsion can be spray dried at inlet temperatures of 350-400F and outlet temperatures of 200-220F.
To avoid lumping and aid hydration, "Emulgum" should be added slowly into the vortex of the solution using high speed agitation. When used for encapsulation and spray drying of oils, "Emulgum" should be totally dissolved first and not dry mixed with other carriers. "Emulgum" must be used in aqueous solution. Prepasting with the oil and then adding to aqueous phase prevents proper hydration. For proper solubilization "Emulgum" should be hydrated with a minimum of 20 times its weight of water. To insure optimum and rapid hydration of the "Emulgum", the use of wa |
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