2005•Chinese CondimentRequires access
Study of extraction and microencapsulation of garlic allicin
Hongwei Liu
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Abstract
The method of microencapsuiation,in which fresh garlic was extracted as core-material by 95% ethanol solution and edible gums were selected as wall-material, was investigated. The garlic microcapsules were obtained through emulsion, homogenization and spray drying. As a result of orthogonal experiment, the optimum processing conditions of microencapsuiation are:core - material : wall-material of 1 : 3,intake air temperature of 150℃ ,feeding capacity of 1. 56L/h and feeding concentration of 65%.