Perfume Microencapsulation by Complex Coacervation

Abstract

Many techniques are known for the microencapsulation of substances. Complex coacervation is one of them. Generally, gelatin and gum arabic are used to form the capsule wall. Gum arabic may be replaced by other colloidal polymers such as pectin. Most often, pure substances are microencapsulated, but microencapsulation of complex mixtures such as perfumes is also possible. This paper reports on microencapsulation of perfumes using complex coacervation. The influence of the wall material on the microcapsule characteristics is given.