STABILITY OF SPRAY-DRIED ENCAPSULATED CARROT CAROTENES

Encapsulation with various dextrose equivalent (DE) hydrolyzed starche s affected stability of alpha- and beta-carotene in spray-dried carrot powders. Degradation of alpha- and beta-carotene during storage of th e powders at temperatures ranging from 37 to 65 degrees C followed fir st-order kinetics and both degraded at the same rate. Hydrolyzed starc h of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch ha d a predicted half-life of 450 days at 21 degrees C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carr ier decreased the carotene degradation rate and similarly decreased su rface carotene. Air was critical in carotene stability, but exposure o f encapsulated carrot powders to light did not accelerate degradation.