In this study, the possibility of using a blend of natural waxes (bees and
carnauba) for encapsulation of some aroma compounds was investigated. Melt
dispersion/melt solidification technique was applied for microbeads
production. Since one of the most important characteristics of the particles
are the size and shape, particle size distribution as well as morphological
properties are tested. Thermal characteristics are also examined as
significant properties for thermal behavior at elevated temperatures,
important for application of encapsulated particles in food production
processes. Different contents of the carnauba wax in the mixture with beeswax
are investigated, from 10% to 50% (w/w). Since one of the potential
applications of the encapsulated aroma is in feed additives production, the
targeted particle size range was under 300 ?m to be suitable for handling and
mixing with other powder substances. According to the obtained results, a
higher carnauba wax content in the wax blend had an impact on particle size
distribution. Also, it had an impact on the surface morphology and thermal
properties. The obtained results may contribute to the development of methods
of encapsulation of hydrophobic aromas in the natural wax matrix.
Complex conductance of carnauba wax/polyaniline composites
