Studies on Stabilization of Vanillin for Improved Stability and Controlled Release into Headspace

Kuriachen, V.P (2007) Studies on Stabilization of Vanillin for Improved Stability and Controlled Release into Headspace. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Encapsulation is a Technique Used for Years In Food, Pharmaceutical and Cosmetics Industries, to Improve The Thermal Stability of Flavourants and to Control The Release Of Food Ingredients. Two Encapsulation Techniques, Spray Drying and Freeze Drying Of Synthetic Vanillin, Using Gum Acacia as the Wall Material, was studied. The Powder was Stored at Room Temperature and the Storage Stability Of Both The Encapsulated Powders Were Studied Spectrophotometrically. Solid Phase Microextraction is a recently Developed, Head Space Sampling Technique, used as the Sample Preparation Method For The Analysis Of Volatile Flavour Compounds. Spme Can Be Coupled With Gc And The Flavour Compound Can Be Quantified Using Internal Standard Method. The Quantification Of Synthetic Vanillin Was Done By Spme-Gc Method Using 3 Different Fibers: Poly Di Methyl Siloxane, Poly Acrylate And Carboxen/Pdms, Coated On Spme Device And Coupled With Gc, Using Internal Standard Method. Carboxen/Pdms Found To Give Values Closer To Aoac Values At A Particular Time And Temperature. This Fiber was Selected To Standardize The Quantification Of Vanillin from Different Vanilla Samples. The Equilibrium Time and Temperature Conditions were Standardized.
Uncontrolled Keywords:	Encapsulation techniques Spray drying Freeze drying synthetic vanillin
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Aug 2007 09:02
Last Modified:	28 Dec 2011 09:30
URI:	http://ir.cftri.res.in/id/eprint/1400

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