Carnauba wax utilization in salt encapsulation: application in bread.

The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.

Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S, S and S containing 2, 1.5, and 1% encapsulated salt, respectively.

Development of a technique for psyllium husk mucilage purification with simultaneous microencapsulation of curcumin.

This study focused on evaluating a technique for the psyllium husk mucilage (PHM) purification with simultaneous microencapsulation of curcumin. PHM was extracted with water and purified with ethanol. For the mucilage purification and simultaneous microencapsulation, an ethanolic solution of curcumin was used.