| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Taste is one of the most important parameters of foods affecting consumer’s purchasing preferences. While many food materials or medicines more or less contain undesirable or bitter components. Thus, the taste-masking technology has been widely applied in pharmaceutical and food industry. Some common physical methods for taste-masking such as coating and encapsulation, usually have to dissolve or suspend the coating materials in an appropriate solvent prior to undergoing the masking of bitter taste. But that the bitter components may occasionally release out owing to the incomplete or unstable coating during process and it takes a longer drying time at the final process are their major disadvantages.
In this study, a novel coating method was developed, in which the glucose core granules were coated by three different complex polysaccharides as the coating materials. The thickness of the film shell was estimated to be within a range from 12.0 to 59.0 μm. The coated products thus prepared were found that the releasing rate of glucose cores was efficiently retarded. The glucose releasing percentage within one minute for three different polysaccharides as the coating materials were 30.22% (CP1), 22.66% (CP2) and 41.45% (CP3) respectively. Their releasing rates can be further retarded through a multiple coating treatment.
As a result, it was elucidated that the bitter taste masking could be achieved through this novel coating method using complex polysaccharide mixture with different characteristics to efficiently prevent the contact of bitter components with tongue bud cells. Furthermore, in addition to the taste masking purpose, this coating method could have various functions to modify the palatability, color and/or shelf-life of food materials.
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