Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as t...

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Detalles Bibliográficos
Autores principales: Kim, Gur-Yoo, Lee, Jaehak, Lim, Seungtae, Kang, Hyojin, Ahn, Sung-Il, Jhoo, Jin-Woo, Ra, Chang-Six
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837899/
https://www.ncbi.nlm.nih.gov/pubmed/31728447
http://dx.doi.org/10.5851/kosfa.2019.e68

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837899/
https://www.ncbi.nlm.nih.gov/pubmed/31728447
http://dx.doi.org/10.5851/kosfa.2019.e68

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