OXIDIZED STARCH AS GUM-ARABIC SUBSTITUTE FOR ENCAPSULATION OF FLAVORS

Oxidised starches prepared from corn and waxy amaranth starch under co nditions optimised for development for film forming ability were compa red with gum arabic and a known substitute of gum arabic for encapsula tion of a model flavour compound, vanillin. Percentage vanillin encaps ulated using gum arabic, amiogum 688 (a known gum arabic substitute), oxidised corn starch and oxidised amaranth starch differed marginally and were found to be 57.84%, 58.61%, 60.89% and 58.61% respectively of the recoverable vanillin. Results obtained suggest the possibility of using oxidised starch as a substitute for gum arabic in encapsulated flavours with advantages such as freedom from hygroscopicity and simil ar encapsulation efficiency. (C) 1998 Elsevier Science Ltd. All rights reserved.