Production of cocoa butter microcapsules using an electrospray process

• Published in: Journal of food science Vol. 70; no. 8; pp. e492 - e497
• Main Authors: Bocanegra, R, Gaonkar, A.G, Barrero, A, Loscertales, I.G, Pechack, D, Marquez, M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.2005; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Aerosols; Biological and medical sciences; cocoa butter; Confectionery products and chocolate industries, honey; controlled jet break-up; controlled release; droplet size; droplets; electrospray; electrostatic interactions; emulsions; Food industries; food ingredients encapsulation; food processing; Food science; Fundamental and applied biological sciences. Psychology; microcapsules; microencapsulation; Oils & fats; process control; spraying; Encapsulation; Cocoa butter; controlled release; Controlled release form; Ingredient; Microcapsule; Production; controlled jet break-up; microcapsules; Electrospray; food ingredients encapsulation; Food
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb11520.x

An experimental approach to the production of cocoa butter microcapsules containing an aqueous solution or an oil-in-water emulsion via electrified coaxial jets is presented here. Recently, a new method to generate nano-micrometric coaxial jets has been reported. These coaxial jets are generated by electrohydrodynamic forces with diameters that range from hundreds of nanometers to tens of microns. The controlled break-up of the jets gives rise to an aerosol of compound droplets in which an outer liquid coats an inner one. This technique has turned out to be an effective method to encapsulate aqueous-based food ingredients such as flavors, aromas, enzymes, salts, minerals, and vitamins in the micrometric range with relatively high monodispersity and controllable geometrical parameters of the capsules such as thickness of the shell or number of inner cores in the capsules.