Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsulated orange oil in a modified starch matrix. The former determined particle size and surface oil, whereas the latter affected density (both absolute and bulk) and moisture content. Total oil retention did not depend on either parameter. Processing temperatures had an effect on shelf life as they influenced parameters that determine oxygen porosity of the matrix.

Microbial succession, experimental cariogenicity, and sucrose metabolism were examined in dental plaques which developed on sterile bovine enamel inserts in acrylic palatal appliances. The appliances were worn for a period of 14 days by 10 caries-free and 10 caries-susceptible human volunteers. Three of six enamel inserts on each appliance were exposed extraorally to 10% sucrose in 0.85% saline six times a day, and three were exposed simultaneously to 0.85% saline as a control environment. The responses of the plaques to the high-sucrose environment in both caries status populations were compared. In all plaques, exposure to 10% sucrose stimulated the succession of Veillonella spp., Lactobacillus spp., Streptococcus salivarius, and, to a lesser extent, Streptococcus mutans and a decline in levels of Streptococcus sanguis, Neisseria spp., and gram-negative anaerobic rods. Plaques from caries-free mouths, in contrast to those from caries-susceptible mouths, harbored higher levels of Veillonella spp., gram-negative anaerobic rods, and Neisseria spp. and lower levels of Lactobacillus spp. Sucrose-exposed plaques from caries-free mouths also induced less enamel microhardness changes and formed less lactic acid from [14C]sucrose during a 60-min incubation at 37 degrees C than did comparable plaques from caries-susceptible mouths. The experiments revealed consistent differences in the ecological response to a cariogenic substrate environment in plaques from the two populations, with plaques from caries-free subjects exhibiting less cariogenic potential than those from caries-susceptible subjects.

No abstract

The ability of lipids to deliver flavorings in cake and bread applications was studied. A model flavoring (esters or garlic oil) was added to molten lipids (varying in melting point), the lipid allowed to solidify, and then it was cryo-ground to the desired particle size. This flavored lipid powder was then added to cake batter (esters) or bread dough (garlic oil) and the products prepared, baked and analyzed (cakes for ester retention and bread for loaf volume). For comparison, the model ester flavorings were prepared in liquid form and by spray drying. There was no benefit of incorporating esters in either lipid or spray dried form on ester retention during baking: losses ranged from 3-99% increasing with volatility of the ester. There was no benefit of incorporating garlic oil in a lipid capsule on bread loaf volume Vs. adding it in liquid or spray dried form.