Microencapsulation of xylitol by double emulsion followed by complex coacervation.

Santos, Milla G; Bozza, Fernanda T; Thomazini, Marcelo; Favaro-Trindade, Carmen S

Santos, Milla G; Bozza, Fernanda T; Thomazini, Marcelo; Favaro-Trindade, Carmen S.

Afiliación

Santos MG; University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil. Electronic address: milla_gabriela@hotmail.com.
Bozza FT; University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
Thomazini M; University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
Favaro-Trindade CS; University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.

Food Chem ; 171: 32-9, 2015 Mar 15.

Article en En | MEDLINE | ID: mdl-25308639

Asunto(s)

Industria de Alimentos/métodos; Edulcorantes/química; Xilitol/química; Cápsulas; Goma de Mascar; Emulsiones; Microscopía Confocal; Microscopía Electrónica de Rastreo; Modelos Biológicos; Tamaño de la Partícula; Saliva/química; Solubilidad; Propiedades de Superficie

Palabras clave

Dibasic sodium phosphate (PubChem CID: 24203); Encapsulation efficiency; FTIR; Lithium chloride (PubChem CID: 433294); Magnesium nitrate (PubChem CID: 25212); Phosphoric acid (PubChem CID: 1004); Potassium carbonate (PubChem CID: 11430); Potassium chloride (PubChem CID: 4873); Potassium sulphate (PubChem CID: 24507); Release study; Sodium chloride (PubChem CID: 5234); Sodium hydroxide (PubChem CID: 14798); Sorption isotherms; Xylitol (PubChem CID: 6912)

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Edulcorantes / Xilitol / Industria de Alimentos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article

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