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Jelena K. Milanović, Gordana Ilić Sević, Marijana Gavrilović, Milutin Milosavljević, Branko Bugarski

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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 μm 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



  • Blend of natural waxes is investigated as a potential matrix for aroma encapsulation
  • Target particle size is reached with blend ratio 50:50 (bees :carnauba)
  • Blend of beeswax and carnauba wax is a promising carrier for aroma encapulation 


beeswax, carnauba wax, encapsulation

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