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Food Chem. 2013 Aug 15;139(1-4):72-8. doi: 10.1016/j.foodchem.2013.01.114. Epub 2013 Feb 11.

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness.

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FEA, University of Campinas, Monteiro Lobato, 80, Campinas, Brazil.


The objective of this work was to microencapsulate aspartame by double emulsion followed by complex coacervation, aiming to protect it and control its release. Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelatin and gum Arabic as the wall materials. The microcapsules were evaluated structurally with respect to their sorption isotherms and release into water (36°C and 80°C). The microcapsules were multinucleated, not very water-soluble or hygroscopic and showed reduced rates of equilibrium moisture content and release at both temperatures. FTIR confirmed complexation between the wall materials and the intact nature of aspartame. The results indicated it was possible to encapsulate aspartame with the techniques employed and that these protected the sweetener even at 80°C. The reduced solubility and low release rates indicated the enormous potential of the vehicle developed in controlling the release of the aspartame into the food, thus prolonging its sweetness.

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