STUDY OF THE SORPTION PROPERTIES OF POROUS STARCH FOR THE ENCAPSULATION OF AROMATIC SUBSTANCES
Abstract
Flavorings and flavoring additives are widely used in food products to improve quality and increase consumer satisfaction. In the process of preparation and storage of food products, their taste and aroma may change. To protect volatile aromatic substances, a method of encapsulating them in a neutral matrix, which is often used modified starch. Ensuring the stability of the matrix is an important criterion for preserving the properties of flavored materials in food or beverages. The aim of the work was to study the sorption properties of experimental samples of modified starch and to study the effectiveness of its use in encapsulating volatile organic substances using the example of thymol. The sorption properties of modified porous starch were investigated, a method of thymol encapsulation in its matrix was developed, and the possibility of its use as a wall material for encapsulating aromatic substances was confirmed using the example of thymol.
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