Encapsulation of Orange Oil Using Fluidized Bed Granulation

Area of Science:

• Food Science and Technology
• Particle Engineering
• Encapsulation Technologies

Background:

• Dry flavoring powders often require processing for improved handling and stability.
• Traditional methods like spray drying (SD) and agglomeration (Agg) can be multi-step and may not yield optimal particle properties.
• Fluidized bed granulation (FBG) presents a potential alternative for producing enhanced flavoring particles.

Purpose of the Study:

• To compare fluidized bed granulation (FBG) against spray drying (SD) and spray drying followed by agglomeration (SD/Agg) for producing flavoring particles.
• To evaluate particle size, density, oil retention, and oxidative stability of encapsulated orange peel oil using different methods.

Main Methods:

• Preparation of a 55% solids slurry using OSAn-modified starch and maltodextrin 15DE.
• Addition of single-fold orange peel oil at 20% (for SD) and 25% (for FBG) of carrier solids.
• Processing via spray drying (SD), subsequent agglomeration (Agg), and fluidized bed granulation (FBG).

Main Results:

• Fluidized bed granulation (FBG) produced flavoring particles with higher density compared to SD or SD/Agg powders.
• FBG resulted in superior orange oil retention and enhanced oxidative stability during storage.
• The FBG process yielded encapsulates with improved overall properties for dry flavorings.

Conclusions:

• Fluidized bed granulation (FBG) is an effective single-step method for producing high-quality encapsulated flavorings.
• FBG offers advantages over spray drying and agglomeration in terms of particle density, oil retention, and oxidative stability.
• This method negates the need for a two-step process, simplifying the production of improved dry flavoring powders.