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Encapsulation Flashcards

1
Q

define encapsulation

A

particles or droplets of an ACTIVE INGREDIENT are surrounded by coating or embedded in a matrix

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2
Q

other names for matrix

A

carrier, wall, shell, coating, external phase

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3
Q

core is also known as

A

active agent, payload, internal phase

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4
Q

what can encapsulation do? (purpose(6))

A

convert liquid to solid
capture volatile material
protect aroma compounds
controlled release
separation from food matrix
stabilise an emulsion

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5
Q

example of liquid to solid conversion

A

essential oils

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6
Q

use of capturing volatile material

A

flavour encapsulation

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7
Q

what do aroma compounds need protecting from

A

light, oxygen, degradation reactions

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8
Q

what is controlled release important for

A

stage of processing
consumption

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9
Q

advantages to encapsulation in food industry

A

superior handling, immobilisation and protection of active agent.
improved saftey
can modify properties
off taste masking

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10
Q

how does encapsulation result in superior handling

A

conversion of liquid to solid (Powder) might be dust-free, free-flowing, neutral smell, easier to dose

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11
Q

how does encapsulation protect the active agent

A

improved stability
less evaporation of volatiles
no degradation

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12
Q

how does encapsulation improve safety

A

reduced flammability

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13
Q

how can encapsulation modify properties

A

can change size, structure, solubility and colour

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14
Q

use of encapsulation in pharmaceuticals

A

off taste masking

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15
Q

objectives encapsulation in flavour delivery

A

protect aroma compounds
controlled release

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16
Q

what is a flavour emulsion

A

dispersion of flavouring material in aqueous solution
-oil in water emulsion

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17
Q

primary purpose of a flavour emulsion

A

deliver flavour to a product
-may result in cloudiness
-simple method of adding insoluble flavour into aqueous food system

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18
Q

major encapsulation processes used in the food industry

A

Spray drying
carbohydrate extrusion

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19
Q

encapsulation processesother than spray drying or

A

LIPOSOMES
freeze-drying
spray cooling/chilling
fluidised bed coating
pastilles, plating, prilling

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20
Q

what is carbohydrate extrusion

A

emulsion within a molten carbohydrate matrix
-hard candy like system: glassy state

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21
Q

capsule types

A

reservoir
matrix
poly- or multiple core

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22
Q

describe a reservoir type capsule

A

wall layer surrounding active agent

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23
Q

describe matrix type capsule

A

active agent is dispersed within carrier
-droplets embedded

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24
Q

describe poly- or multiple-core capsules

A

serveral reservoir chamber in one particle
-active agent is embedded and on surface

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25
example of reservoir capsule
liposomes complex coacervation
26
example of process used to geenrate matrix type capsule
spray drying
27
what is the most common encapsulation
matrix encapsulation
28
what is the most common method of encapsulation in the flavour industry
spray drying
29
describe the spray drying process
a solution is dried into a particulate powder by spraying the liquid infeed into a hot drying medium
30
spray drying steps
preparation of emulsion atomisation dehydration
31
how is the emulsion prepared for spray drying
prepare in feed use a homogeniser
32
what is atomisation
turning the solution into fine droplets that dry quickly
33
what is dehydration
hot air is passed over particles in drying chamber and it moves into the cyclone where heavy particles fall and are collected
34
compare and contrast a simple reservoir vs a matrix
reservoir has a wall layer and core that contains the active agent matrix has the active agent embedded in the particles
35
draw a single core encapsulation
yellow inner circle with blue outer circle
36
how are single core encapsulation acheived
-coacervation (cross linked polymers with opposite charges, usually a protein (gelatin) and hydrocolloid (acacia gum) -liposomes (phospholipid bilayer)
37
what property makes phospholipids unique
emergent property in water to self organise in water to keep heads wet and tails dry
38
most common type of encapsulation
matrix
39
What are liposomes
microscopic vesicles containing a bi-layered phospholipid membrane structure
40
where is the active agent in a liposome
either in the aqueous compartment or attached to the membrane
41
application of liposome entrapment
pharmaceuticals and drug delivery
42
purpose of putting Vit C in liposome
enhances and facilitates absorption
43
green tea example of liposomes
put green tea catechins in liposomes and then added into cheese to improve nutritional profile
44
matrix/carrier requirements
needs to be the same phase as the continuous phase -good emulsifying properties, - ability to form good glass state
45
types of matrix/ carrier materials
polysaccharide protein
46
types of polysaccharides used in matrix materials
gum acacia maltodextrin modified starcht
47
types of protien used as matrix material
casein whey gelatin
48
why is protein not often used in flavour application
protein binds flavour
49
what can the application of proteins as a matrix be used for
omega fatty acids
50
factors that influence the size of spray dried droplets
surface tension viscosity pressure drop velocity of spray
51
what does the size of atomising droplets determine
drying time particle size
52
what is the air inlet temp
150-220
53
what is the droplet temperature
never exceeds 100C
54
what is the air outlet temperature
50-80C
55
how do droplets stay cool
evaporative cooling
56
describe spray drying process in terms of flavour retention
droplets fall resulting in dehydration at certain point it enters glass transition state -matrix in glassy state becomes impermeable (protecting active ingredient)
57
advantages of spray drying
low cost good flavour load equipment available good protection of active agent variety of matrix materials available generate small particles
58
disadvantages of spray drying
small particles: reduces dispersibility, creates dust and clumps in water (glomerises), secondary processes required to modify physical properties not suitable for extremely volatile compounds may have limited shelf life due to oxidation
59
what is flavour load
~20% the portion of flavour active ingredient in final product
60
spray drying application
flavour materials -aroma compounds -essential oils omega-3 lipids -protection and delivery -infant formula, fortified bread bioactives -curcumin, green tea -peptides probiotics
61

FOSC301 (17 decks)

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