PREPARATION OF CAPSULES USING THE TEMPERA TURE-SENSITIVE POLYMER AND PROPERTIES

Citation
M. Tanaka et al., PREPARATION OF CAPSULES USING THE TEMPERA TURE-SENSITIVE POLYMER AND PROPERTIES, J JPN SOC F, 44(3), 1997, pp. 199-204
Citations number
NO
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
44
Issue
3
Year of publication
1997
Pages
199 - 204
Database
ISI
SICI code
1341-027X(1997)44:3<199:POCUTT>2.0.ZU;2-I
Abstract
Capsules were prepared by using the temperature sensitive polymer (pol yvinylacetal diethylaminoacetate; AEA) as shell material. Salad oil as a core material was encapsulated and Sodium alginate (AN) was used by mixing with AEA in order to prevent the core material from leaking. T he aqueous solution of 5 degrees C composed of AEA and AN, in which sa lad oil was dispersed, was dropped into the aqueous solution of 80 deg rees C dissolving calcium chloride through the nozzle. It was investig ated how the preparation conditions affected the properties of capsule s. Capsules prepared were spherical and matrix type. As the concentrat ion of AEA increased, the capsule sizes increased and the content of c ore material decreased. Furthermore, it was found that the increase in the concentration of AEA could repress the release of water contained in the matrix and core material. The degree of this repression was in creased by coating the surface of capsules due to methylcellulose (MC) .