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Orange oil stability in spray dry delivery systems
Anandaraman Subramaniam1, Robert L Veazey, Amanda Schober
1FIRMENICH Inc., 250 Plainsboro Road, Plainsboro, NJ 08536, USA.
Carbohydrate Polymers
|August 6, 2013
Summary
Orange oil flavor oxidation is limited by oxygen diffusion through carbohydrate matrices. Shelf life depends on carbohydrate molecular weight, with optimal stability achieved using specific compositions, avoiding sucrose for better physical and chemical preservation.
Area of Science:
- Food Science
- Materials Science
- Chemical Engineering
Background:
- Orange oil flavors are susceptible to oxidation, impacting sensory qualities.
- Carbohydrate-based spray-dried systems are used for flavor encapsulation.
- Understanding oxidation stability is crucial for product shelf life.
Purpose of the Study:
- To assess the oxidation stability of orange oil flavors in carbohydrate matrices.
- To determine factors influencing oxidative and physical stability.
- To predict the absolute shelf life of encapsulated orange oil flavors.
Main Methods:
- Accelerated shelf-life testing (ASLT) was employed.
- Oxygen diffusion through carbohydrate matrices was analyzed.
- Oxidation products and sensory data were correlated for shelf-life prediction.
Main Results:
- Oxidative shelf life is primarily limited by oxygen diffusion through the carbohydrate matrix.
- Shelf life correlates with the number average molecular weight of carbohydrates, independent of specific small sugar substitutions.
- Optimal stability (20 months oxidation, 50% RH physical) achieved with specific carbohydrate compositions (MW 560 g/mol) excluding sucrose.
Conclusions:
- Carbohydrate matrix properties significantly influence orange oil flavor stability.
- Molecular weight and composition of carbohydrates are key determinants of oxidative and physical stability.
- Careful selection of carbohydrate systems can optimize flavor encapsulation and extend shelf life.
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