Encapsulation of Vitamin E in Glassy Carbohydrates by Extrusion

摘要：

Vitamin E (VE) was encapsulated in glassy carbohydrates by extrusion. Four typical formulations were prepared in order to have 5％ and 8％ VE added to each 20％ and 30％ modified starch containing feed material, all four formulations contained soya lecithin at 1％ level as an emulsifler. The physicochemical properties of glassy extruded products were investigated. The results showed that the VE retention rates were above 93％, meanwhile the VE oil was dispersed uniformly throughout the carbohydrate mass after extrusion. There was a slight loss for VE during the storage. The glass transition temperature (Tg) of the extrudates were above 30℃ and Tg could be a good predictor of caking properties at elevated temperatures.

关键词： Vitamin E glassy carbohydrate extrusion glass transition temperature

作者: Dawei Chang Shuqin Xia Xiaoming Zhang Mingyong Xie Jin Moon Kim

作者单位: College of Life Science and Engineering Shaanxi University of Science and Technology Xian, P R Chin State Key Laboratory of Food Science and Technology,School of Food Science and Technology Jiangnan U State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang, P R China Food Safety and Inspection Service,US Department of Agriculture,NY, USA.

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 661-664

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）