Emulsions Properties and Effect of Emulsification Conditions on Microencapsulation of Aroma and Oil

Year 2013, Volume: 11 Issue: 2, 116 - 124, 01.06.2013

Özlühan Güngör Aslı Zungur Mehmet Koç Figen Kaymak-ertekin

Abstract

In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder. This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry

Keywords

Emulsion properties, Microencapsulated powders, Preparation of emulsion

Emülsiyonların Özellikleri ve Emülsifikasyon Koşullarının Aroma ve Yağların Mikroenkapsülasyonu Üzerine Etkisi

Abstract

Emülsiyon bazlı mikroenkapsüle ürünlerin üretiminde, emülsiyonun stabilitesi, reolojik özellikleri, damlacık boyutu ve dağılımı son toz ürünün kalitesini doğrudan etkilediği için bu derlemede, gıda endüstrisinde kullanılan mikroenkapsülasyon amaçlı yağ-su emülsiyonlarının; stabilitesi, reolojik özellikleri ve damlacık boyutu ve emülfikasyon yöntemleri hakkında bilgi sunulmaktadır

Keywords

Emülsiyonların özellikleri, Mikroenkapsüle ürünler, Emülsiyon hazırlama

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