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Microencapsulation of xylitol by complex coacervation and your application in chewing gum

Grant number: 12/16515-7
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): December 01, 2012
Effective date (End): July 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Milla Gabriela dos Santos
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil


Xylitol is a polyol that has a sweetening power and cooling effect because of its negative heat of solution. Microencapsulation has been widely applied in food. Among the purposes of microencapsulation, attention has been paid to control the release of the active agent in time and right place. Therefore, the aim of this work is to produce and characterize microcapsules of xylitol, applying the microcapsules in chewing gum in order to prolong the feeling of cooling and sweetness into the gums. The microcapsules will be made by double emulsion followed by complex coacervation and freeze-dryin. The microcapsules will be are characterized structurally. Chewing gums are evaluated by physico-chemical and sensory analysis intensity time to confirm the efficacy of the microcapsules to prolong the effect of cooling and sweetness provided by xylitol. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SANTOS, MILLA G.; BOZZA, FERNANDA T.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S. Microencapsulation of xylitol by double emulsion followed by complex coacervation. Food Chemistry, v. 171, p. 32-39, MAR 15 2015. Web of Science Citations: 39.
SANTOS, MILLA G.; CARPINTEIRO, DEBORA A.; THOMAZINI, MARCELO; ROCHA-SELMI, GLAUCIA A.; DA CRUZ, ADRIANO G.; RODRIGUES, CHRISTIANE E. C.; FAVARO-TRINDADE, CARMEN S. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, v. 66, p. 454-462, DEC 2014. Web of Science Citations: 27.

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