Double emulsion and complex coacervation in stevia encapsulation
Vitae (Medellín); 24 (3), 2017
Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of...