Microencapsulation of Ammonium Bicarbonate by Phase Separation and Using Palm Stearin/Carnauba Wax as Wall Materials

Author:

Ding Baomiao,Zheng Quanhui,Pan Minhsiung,Chiou Yishiou,Yan Fengwei,Li Zhenshun

Abstract

Abstract Ammonium bicarbonate microcapsules (AMBCMC) were prepared by phase separation method using palm stearin/carnauba wax (CNW) as wall materials. The morphology of AMBCMC showed that the microcapsules were mainly spherical shapes. DSC analysis results suggested that the microcapsule shells began melting at the temperature 47.9 °C, while the shells were thoroughly destructed at the temperature above 78.1 °C. The particle sizes of AMBCMC were chiefly distributed in the range of 30 ~ 300 μm. Ammonium bicarbonate (AMBC) in microcapsules was highly stable under different relative humidity, and AMBCMC was hardly damaged even at 95% relative humidity. The thermal stability of AMBC increased, while AMBC encapsulated in microcapsules still could decompose and release gas at 70 °C as well as free AMBC. Furthermore, AMBC encapsulated in microcapsules showed strong survivability in the presence of citric acid. The results indicated that the stability and compatibility of AMBC were effectively increased after microencapsulation.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Inventions on keeping properties and non‐reactive ingredients in chemical leavening;International Journal of Food Science & Technology;2023-04-21

2. Gas sources in chemical leavening and other baker’s yeast substitutes: lessons from patents and science;International Journal of Food Science & Technology;2021-11-21

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