Encapsulation of orange peel oil by co-crystallization

Abstract

Orange peel oil was microencapsulated by co-crystallization. Encapsulation capacity of sucrose syrups was found to be greater than 90% for a range of 100 to 250 g oil/kg of sugar. Surface oil, a measurement of encapsulation efficiency, varied from 3350 to 8880 mg oil/kg solids. Moisture content of the crystals was lower than 10 g/kg and bulk density was greater than 670 kg/m3 for all the co-crystallizates prepared. Sensory evaluation showed that all of the panelists were able to detect oxidized flavours in oils without antioxidant added after storage at 35 °C for 1 d. When butylated hydroxyanisole (BHA) was added to the oil prior to cocrystallization, no signs of oxidized flavours were detected after 2 months of storage at ambient temperature. ©1996 Academic Press Limited.