| 配方类型： |
BEVERAGES AND FOODS |
| 配方说明： |
Spray Dried Flavors |
| 配方组成： |
Malto-Dextrin/10.3
Water/74.3
Emulsion can be spray dried at inlet temperatures of 350-400 F and
outlet temperatures of 200-220 F.
Guidelines:
To avoid lumping and aid hydration, "Emulgum" should be added slowly
into the vortex of the solution using high-speed agitation.
When used for encapsulation and spray drying of oils. "Emulgum" should
be totally dissolved first and not dry mixed with other carriers.
"Emulgum" must be used in aqueous solution. Prepasting with the oil and
then adding to aqueous phase prevents proper hydration.
For proper solubilization "Emulgum" should be hydrate with a minimum of
20 times its weight of water.
To insure optimum and rapid hydration of the "Emulgum"; the use of warm
water is suggested (140 F)
To insure proper dispersion for coating of the oil droplets and
stabilization of the emulsion, homogenization with high pressure on a
twostage homogenizer is suggested. Ultrasonic homogenizers may be |
| 配制方法： |
To form a stable emulsion, the oil droplets should be no larger than 1.2 \m in size. |
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