1993 Fiscal Year Final Research Report Summary
Formation of Functional Powder with Kneading Method
| Project/Area Number |
04556016
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| Research Category |
Grant-in-Aid for Developmental Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
製造化学・食品
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| Research Institution | Toyama National College of Technology |
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Principal Investigator |
YOSHII Hidefumi Toyama National College of Technology, Dept.of Biochemical Engineering, Associate Professor, 物質工学科, 助教授 (60174885)
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| Co-Investigator(Kenkyū-buntansha) |
KOBAYASHI Takashi Kurimoto Co.Ltd.Kneading Eng.General Maneger, 混練技術部, 部長
ASADA Minoru Toyama National College of Technology, Dept.of Metal Engineering, Professor, 金属工学科, 教授 (50042825)
FURUTA Takeshi Tottori University, Dept.of Biotechnology, Professor, 工学部, 教授 (10026164)
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| Project Period (FY) |
1992 – 1993
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| Keywords | Cyclodextrin / Maltodextrin / Twin-screw Kneader / D-limonene |
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| Research Abstract |
To enhance the storge stability of essential oil such as d-limonene, a mixed powder of beta-cyclodextrin and maltodextrin was used to encapsulate the liquid flavor in apowder state. In this study, powdery encapsulation of d-limonene was done by direct kneading of d-limonene with the mixed powder at low water content, using a twin screw kneader. The retention of a d-limonene in the periodically sampled powder reached a maximum when the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder equaled unity and intial molar ratio of d-limonene to beta-cyclodextrin was larger than unity. From X-ray diffraction of the powder, it could be guessed that the maximum retention of d-limonene might come from adosorption of d-limonene upon maltodextrin. The equilibrium retention of d-limonene in the dry powder depended not only upon the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder, but upon the initial moisture content in the powder. The equilibrium retention could be estimated well by a simple calculation.
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