Feasibility studies on the flavour masking ability of double emulsion spread for effective encapsulation of guggul extract

Abstract

This study discusses the role of different formulation components in maximizing bitter taste masking effect of oil-in-water-in-oil double emulsion based mixed fat spread encapsulating bitter guggul extract. Spread’s formulation was optimized based on the sensory and texture scores of the spread. It was observed that with formulation factors i.e. ratio (w/w) of inner, middle and outer phases as 25:25:50, ingredient concentrations (w/w) i.e. sodium caseinate at 4.72%, salt at 4.72% and polyglycerol polyricinoleate at 0.6%, speed of primary emulsification at 22,000 rpm and ratio (w/w) of different fats in the outer oil phase as 55:30:15 (cow ghee, rice bran oil and palm shortening), optimized spread successfully encapsulated 0.788% guggul extract (5 mg guggulsterone/15 g spread). With this flavour masking ability of double emulsion based products, it has vast potential to be used in functional food development by encapsulation of active ingredients having undesirable flavour.