Ym. Gunning et al., Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors, J AGR FOOD, 48(2), 2000, pp. 395-399
The compositions at which amorphous ethanol-maltose-water mixtures exhibit
liquid-liquid separation have been determined in the temperature range from
20 to 80 OC. At water contents below similar to 20% w/w two phases were ob
served, with the maltose-rich phase slightly richer in water. Partition coe
fficients of organic nonelectrolytes ranging in hydrophobicity from 1,2-eth
anediol and 1,2-propanediol to benzyl alcohol and propyl acetate have been
measured for octanol/sorbitol, benzyl alcohol/sorbitol, and 1-butanol/sorbi
tol mixtures. Linear correlations were found between the log partition coef
ficients in the various solvent systems. Replacing water with sorbitol resu
lts in more organic partitioning into the octanol. Replacing octanol with b
enzyl alcohol or l-butanol also results in more organic partitioning into t
he hydrophobic phase. The results establish a relationship with partition c
oefficients for octanol/water mixtures, which are well studied experimental
ly and for which predictive approaches exist. The implications of these res
ults for flavor retention and encapsulation are discussed.