Co-crystallization of functional components

DELADINO L., ANBINDER P.S., NAVARRO A.S. & MARTINO M.N.

SCANNING

JOHN WILEY & SONS INC

Lugar: New York; Año: 2005 vol. 27 p. 80 - 81

0161-0457

Co-crystallization is a technique to trap active compounds within conglomerates of sucrose crystals. This structure provides a porous configuration that may carry vitamins, minerals, antioxidants, flavors. In general, the co-crystallization process improves the following properties of a product (1): solubility, wettability, emulsification, antidusting, homogeneity, compressibility, dispersibility, hydration, anticaking and flowability. In the present work the objective was to improve the functional and physico-chemical properties of minerals and antioxidants by co-crystallization to use the co-crystallized products as food supplements.