EXPERIMENT ON SPRAY DRYING LIMONENE EMULSION

GA = Gum Arabic
MD = Maltodextrin
(ca.20DE)
HI-CAP 100 = modified
starch

Spray drying Particle Size analysis

Ti = 200oC; To = 110+/-10oC Dilute to <0.02% w/w
Feed rate = 45mL/min (0.2g powder in 1.8mL
Air flow rate = 110kg/h distilled water)
Atomizer speed = 30,000rev/min Stir for 30mins

Stability of spray dried Limonene depends on:

1. The release of limonene (or retention thereof)

2. The oxidation of limonene

Measurement methods of stability:

1. Spread 0.1 g powder as a thin layer in a glass bottle, stored in 51+/-5%RH; 50oC
dessicator
2. Periodically, measure retention of D-limonene (i.e. ratio of remaining to initial amt of
D-limonene)
3. Measure the amt of oxide compounds (i.e. mass ratio of oxide to retained D-
limonene)
Result:

- HI-CAP100 can yield smaller emulsion size, but still not small enough (approx.600-
700nm)

FOR GA/ GA+MD wall:

- Smaller emulsion size = higher release rate and oxidation rates constant  higher
effective surface area to release and react with O2
- Larger emulsion size = longer shelf life
- This observation applies for D-limonene cos it displays 0 order reaction kinetic 
oxd rate not dependent on conc of limonene, but only on surface area

FOR HICAP100 wall:

- No correlation btw emulsion size and stability was observed

- Possibly cos of the influence of smooth wall surface as compared to GA/GA+MD
which are rough and groovy (hence higher SA of release and oxd)

http://www.sciencedirect.com/science/article/pii/S1466856404000840

Dextrose Equivalent (DE):

a measure of the amount of reducing sugars present in a sugar product, relative

to dextrose (a.k.a. glucose), expressed as a percentage on a dry basis. For example, a
maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (which has
a DE of 100).

DE X DP (degree of polymerisation) = 120

 The greater the DE, the lower the DP.

 Potential of polymerisation is greater

https://en.wikipedia.org/wiki/Dextrose_equivalent