Solid state of processed carbohydrate matrices from maltodextrin and sucrose

Encapsulation of orange terpenes investigating a plasticisation extrusion process

“…Amorphous products were always obtained by applying an amount of 25% sucrose within the preblended powder mixture (Table 2 and Figure 6). This corresponds to the findings of our previous studies (Tackenberg et al, 2014a(Tackenberg et al, , 2014b. At 40% sucrose amorphous and partly crystalline matrices were obtained, whereas sucrose contents 440% always led to partly crystalline matrices.…”

“…The obtained SME and PT values could be used for a differentiation of a melting and plasticisation process. In a previous batch mixing study, different mixtures of maltodextrin and sucrose were plasticised with various amounts of water (Tackenberg et al, 2014b). Increasing process time and water loss led to a conversion of plasticisation to melting and caramelisation of the carbohydrate mixture.…”

“…Applying a heating rate of 20 C/min, the samples were heated from À30 C to 120 C. At least two DSC measurements were used to determine the T g of each sample. and the X-ray powder diffraction (XRPD) method are described in the study of Tackenberg et al (2014b) in detail. In summary, the intensities of a XRPD measurement were summed, the baseline of the graph was calculated using a polynomial fit, the baseline intensities were summed, too and subtracted from the sum of the intensities of original XRPD pattern to obtain the sum of the peak intensities, which identified the crystalline fraction.…”

“…Within these experiments, the water feed rate, the evaporation of water after leaving the die, and the amount of amorphous sucrose had influence on T g . These effects were investigated in detail in a previous study (Tackenberg et al, 2014b) and not repeated at this point. However, the granules with a T g midpoint lower than room temperature (25 C) maintained their solid and hard properties but agglomerated partly among each other.…”

“…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.…”