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Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery

Heitfeld, Kevin A.
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187

Abstract Details

2007, PhD, University of Cincinnati, Engineering : Materials Science.
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. An encapsulation system was designed to utilize the solution (phase separation) behavior of a temperature responsive gel. The gel morphology was understood and diffusive properties were tailored through morphology manipulation. Heterogeneous and homogeneous gels were processed by understanding the effect of temperature on gel morphology. A morphology model was developed linking bulk diffusive properties to molecular morphology. Flavor was encapsulated within the gel and the emulsifying capability was determined. The capsules responded to temperature similarly to the pure polymer. The release kinetcs were compared to commercial gelatin capsules and the temperature responsive polymer took longer to release. Chemistry was developed following guidelines for the Food and Drug Administration for food use. The food grade crosslinking was coupled with commercial scale-up equipment to develop large scale commercial production procedures. This dissertation resulted in a new commercial encapsulation system. The system is able to tailor release kinetics through processing conditions. New crosslinking methods were developed with the possibility of opening new markets in food, flavor, and fragrance.
Dr. Dale Schaefer (Advisor)
107 p.
Flavor; Encapsulation; Smart Polymers; Responsive Polymers; Controlled Release; Spray Drying

Recommended Citations

Citations

  • Heitfeld, K. A. (2007). Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery [Doctoral dissertation, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187

    APA Style (7th edition)

  • Heitfeld, Kevin. Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery. 2007. University of Cincinnati, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187.

    MLA Style (8th edition)

  • Heitfeld, Kevin. "Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery." Doctoral dissertation, University of Cincinnati, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187

    Chicago Manual of Style (17th edition)

ucin1179357187
839
© 2007, all rights reserved.
This open access ETD is published by University of Cincinnati and OhioLINK.