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- Santos, Milla G.; Carpinteiro, Débora A.; Thomazini, Marcelo; Rocha-Selmi, Glaucia A.; da Cruz, Adriano G.; Rodrigues, Christiane E.C.; Favaro-Trindade, Carmen S.
- Food research international 2014 v.66 pp. 454-462
- sensation, etc ; Fourier transform infrared spectroscopy; chewing gum; cooling; differential scanning calorimetry; emulsions; encapsulation; flavor; food industry; mastication; menthol; particle size; scanning electron microscopy; sensory evaluation; sorption isotherms; texture; thermal properties; xylitol; Show all 18 Subjects
- ... Coencapsulation of two or more core materials in one system can improve the functionality of individual components and maximize their performance. Xylitol and menthol are cooling agents that are widely applied in the food industry, and studies have reported that xylitol enhances the cooling effects of mint-flavored products. Thus, xylitol and menthol were coencapsulated using the double emulsion m ...