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FOSC301 > Encapsulation > Flashcards

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
Q

example of reservoir capsule

A

liposomes
complex coacervation

26
Q

example of process used to geenrate matrix type capsule

A

spray drying

27
Q

what is the most common encapsulation

A

matrix encapsulation

28
Q

what is the most common method of encapsulation in the flavour industry

A

spray drying

29
Q

describe the spray drying process

A

a solution is dried into a particulate powder by spraying the liquid infeed into a hot drying medium

30
Q

spray drying steps

A

preparation of emulsion
atomisation
dehydration

31
Q

how is the emulsion prepared for spray drying

A

prepare in feed
use a homogeniser

32
Q

what is atomisation

A

turning the solution into fine droplets that dry quickly

33
Q

what is dehydration

A

hot air is passed over particles in drying chamber and it moves into the cyclone where heavy particles fall and are collected

34
Q

compare and contrast a simple reservoir vs a matrix

A

reservoir has a wall layer and core that contains the active agent
matrix has the active agent embedded in the particles

35
Q

draw a single core encapsulation

A

yellow inner circle with blue outer circle

36
Q

how are single core encapsulation acheived

A

-coacervation (cross linked polymers with opposite charges, usually a protein (gelatin) and hydrocolloid (acacia gum)
-liposomes (phospholipid bilayer)

37
Q

what property makes phospholipids unique

A

emergent property in water to self organise in water to keep heads wet and tails dry

38
Q

most common type of encapsulation

A

matrix

39
Q

What are liposomes

A

microscopic vesicles containing a bi-layered phospholipid membrane structure

40
Q

where is the active agent in a liposome

A

either in the aqueous compartment or attached to the membrane

41
Q

application of liposome entrapment

A

pharmaceuticals and drug delivery

42
Q

purpose of putting Vit C in liposome

A

enhances and facilitates absorption

43
Q

green tea example of liposomes

A

put green tea catechins in liposomes and then added into cheese to improve nutritional profile

44
Q

matrix/carrier requirements

A

needs to be the same phase as the continuous phase
-good emulsifying properties,
- ability to form good glass state

45
Q

types of matrix/ carrier materials

A

polysaccharide
protein

46
Q

types of polysaccharides used in matrix materials

A

gum acacia
maltodextrin
modified starcht

47
Q

types of protien used as matrix material

A

casein
whey
gelatin

48
Q

why is protein not often used in flavour application

A

protein binds flavour

49
Q

what can the application of proteins as a matrix be used for

A

omega fatty acids

50
Q

factors that influence the size of spray dried droplets

A

surface tension
viscosity
pressure drop
velocity of spray

51
Q

what does the size of atomising droplets determine

A

drying time
particle size

52
Q

what is the air inlet temp

A

150-220

53
Q

what is the droplet temperature

A

never exceeds 100C

54
Q

what is the air outlet temperature

A

50-80C

55
Q

how do droplets stay cool

A

evaporative cooling

56
Q

describe spray drying process in terms of flavour retention

A

droplets fall resulting in dehydration at certain point it enters glass transition state
-matrix in glassy state becomes impermeable (protecting active ingredient)

57
Q

advantages of spray drying

A

low cost
good flavour load
equipment available
good protection of active agent
variety of matrix materials available
generate small particles

58
Q

disadvantages of spray drying

A

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
Q

what is flavour load

A

~20%
the portion of flavour active ingredient in final product

60
Q

spray drying application

A

flavour materials
-aroma compounds
-essential oils
omega-3 lipids
-protection and delivery
-infant formula, fortified bread
bioactives
-curcumin, green tea
-peptides
probiotics

61
Q
A

FOSC301 (17 decks)

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