Temperature responsive hydroxypropyl cellulose for encapsulation
Journal Article
·
· Mat. Sci. Eng. C
- UCIN
This work focuses on the use of temperature responsive gels (TRGs) (polymeric hydrogels with a large temperature-dependent change in volume) for flavor retention at cooking temperatures. Specifically, we have studied a gel with a lower critical solution temperature (LCST) that swells at low temperatures and collapses at high temperatures. In the collapsed state, the polymer acts as a transport barrier, keeping the volatile flavors inside. We have successfully synthesized a cellulose gel that exhibits this volume change and have encapsulated an oil phase inside the gel. The flavor-loaded encapsulated oil exhibited an increased release time when compared to similar gelatin capsules.
- Research Organization:
- Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 1007043
- Journal Information:
- Mat. Sci. Eng. C, Vol. 28, Issue (3) ; 04, 2008
- Country of Publication:
- United States
- Language:
- ENGLISH
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