Encapsulation of liquids using a counter rotating twin screw extruder

Tackenberg, Markus W.; Krauss, Ralph; Marmann, Andreas; Thommes, Markus; Schuchmann, Heike P.; Kleinebudde, Peter

doi:10.1016/j.ejpb.2014.11.017

Cited by 13 publications

(10 citation statements)

References 25 publications

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“…Furthermore, the feeding of 7.9% or higher led to a periodically splashing of the liquid out of the die. We did see this splashing also in a previous study, however only at a feed rate of 10% flavour (Tackenberg et al, 2015). In the latter, the temperature and viscosity of the conveyed mass were different, as no water was added as in this study.…”

Section: Encapsulated Flavourmentioning

confidence: 53%

“…These effects may be explained by the following: Insufficient mixing of the matrix material with the orange terpenes and missing emulsifier lead to decreased droplet breakup and/or coalescence of the lipophilic flavour droplets. This may also result in building an orange terpene reservoir before the die, as reported in our previous study (Tackenberg et al, 2015).…”

Section: Pressure Prior the Diementioning

confidence: 79%

“…569 Wh/kg and PT ! 133 C were obtained in an investigated hot melt extrusion process (Tackenberg et al, 2015). Maximally 258 Wh/kg and a PT 579 C were obtained within this study (Table 1, Figures 4 and 5), being too low for melting.…”

Section: Discussionmentioning

confidence: 99%

“…The combination of a high molecular weight carbohydrate such as maltodextrin or starch with a low molecular weight carbohydrate such as sucrose, lactose or maltose is often reported to work well in flavour encapsulation (Blake and Attwool, 1996;Gunning et al, 1999;Uhlemann and Reiss, 2010;Zuidam and Shimoni, 2010;Ghorab et al, 2014). Physical characteristics of importance of a maltodextrin/sucrose mix at different ratios and their effect in batch mixing and hot melt extrusion are reported in (Tackenberg et al, 2014b(Tackenberg et al, , 2015. Several authors also added emulsifiers (Risch, 1988;Blake and Attwool, 1996) to increase the flavour load.…”

Section: Introductionmentioning

confidence: 91%

“…However, in this study the crystalline sucrose fractions were always present and affected the encapsulated orange terpene amount negatively. Nevertheless, an orange terpene fraction of up to 6.0% could be encapsulated in partly crystalline matrices applying a hot melt extrusion process (Tackenberg et al, 2015). These controversial findings should be investigated in further studies.…”

Section: Encapsulated Flavourmentioning

confidence: 97%

See 4 more Smart Citations

Encapsulation of orange terpenes investigating a plasticisation extrusion process

Tackenberg

Krauss²,

Schuchmann

et al. 2015

Journal of Microencapsulation

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Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.

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Section: Encapsulated Flavourmentioning

confidence: 53%

Section: Pressure Prior the Diementioning

confidence: 79%

Section: Discussionmentioning

confidence: 99%