Sporopollenin exines: A novel natural taste masking material |
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Authors: | Sylvain Barrier Alan S Rigby Matthew J Thomasson Grahame Mackenzie Stephen L Atkin |
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Affiliation: | a Sporomex Ltd., The Old Factory, Westgate, Driffield YO25 6TH, UK b Department of Chemistry, University of Hull, Hull HU6 7RX, UK c Postgraduate Medical Institute, University of Hull, Hull HU6 7RX, UK |
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Abstract: | Sporopollenin exines extracted from the spores of the plant Lycopodium clavatum were used to encapsulate water, sunflower oil (0.5 g/g) and differing amounts of cod liver oil (cod liver oil per gram of sporopollenin exines: 0.5 g/g, 1.0 g/g, 2.0 g/g, 4.0 g/g). A double-blind taste trial, involving 20 volunteers, was conducted to compare the products. The encapsulated oils were in the form of a fine powder up to an oil loading of 1/1 (w/w). Blind tasting could not distinguish the cod liver oil preparation up to 1/1 (w/w) loading compared to the sporopollenin exines filled with either water or sunflower oil. At a loading of 2/1 and 4/1, the cod liver oil was uniformly identified. Therefore, sporopollenin exines can be loaded highly, at up to 1 g oil to 1 g of the exines, and still remain as a dry powder and retain flavor masking, thus disguising the contents. |
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Keywords: | Cod liver oil Taste masking Sporopollenin Exine Encapsulation |
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