Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors

Citation
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
Citations number
21
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
2
Year of publication
2000
Pages
395 - 399
Database
ISI
SICI code
0021-8561(200002)48:2<395:PBACPI>2.0.ZU;2-N
Abstract
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.