Encapsulation of Vitamin E in Glassy Carbohydrates by Extrusion

Abstract:

Vitamin E (VE) was encapsulated in glassy carbohydrates by extrusion. Four typical formulations were prepared in order to have 5% and 8% VE added to each 20% and 30% modified starch containing feed material, all four formulations contained soya lecithin at 1% level as an emulsifier. The physico-chemical properties of glassy extruded products were investigated. The results showed that the VE retention rates were above 93%, meanwhile the VE oil was dispersed uniformly throughout the carbohydrate mass after extrusion. There was a slight loss for VE during the storage. The glass transition temperature (Tg) of the extrudates were above 30°C and Tg could be a good predictor of caking properties at elevated temperatures.

• Periodical: Advanced Materials Research (Volume 842)
• Pages: 95-99
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.842.95
• Online since: November 2013
• Authors: Da Wei Chang*, Xiao Ming Zhang, Jin Moon Kim
• Keywords: Carbohydrate, Extrusion, Glass Transition Temperature, Glassy, Vitamin E

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