Moisture sorption isotherms for un-modified and osan-substituted dextrin and gum acacia used as carrier materials for spray dried encapsulation of flavoring materials

Michael A. Mortenson; Theodore P. Labuza; Gary A. Reineccius

doi:10.1080/10942910902930643

Moisture sorption isotherms for un-modified and osan-substituted dextrin and gum acacia used as carrier materials for spray dried encapsulation of flavoring materials

Michael A. Mortenson, Theodore P. Labuza, Gary A. Reineccius

Food Science and Nutrition

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Abstract

Moisture sorption isotherms of ten un-modified and octenyl succinic anhydride substituted dextrin and gum acacia samples were determined gravimetrically via equilibration over saturated salt solutions (aw ranged from 0.11 to 0.85) at 23 and 35C. The degree of octenyl succinic anhydride substitution did not affect moisture sorption characteristics for dextrin samples. For gum acacia, increased levels of octenyl succinic anhydride substitution resulted in a decreased affinity for moisture in the range of 0.3 to 0.7 aw. The sorption data were well described by the BET and GAB models.

Original language	English (US)
Pages (from-to)	992-1001
Number of pages	10
Journal	International Journal of Food Properties
Volume	13
Issue number	5
DOIs	https://doi.org/10.1080/10942910902930643
State	Published - Aug 12 2010

Keywords

Dextrin
Gum acacia
Moisture sorption isotherms
Octenyl succinic anhydride

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Moisture sorption isotherms for un-modified and osan-substituted dextrin and gum acacia used as carrier materials for spray dried encapsulation of flavoring materials. / Mortenson, Michael A.; Labuza, Theodore P.; Reineccius, Gary A.
In: International Journal of Food Properties, Vol. 13, No. 5, 12.08.2010, p. 992-1001.

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Moisture sorption isotherms for un-modified and osan-substituted dextrin and gum acacia used as carrier materials for spray dried encapsulation of flavoring materials

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