abstract
- Micron size and food grade pristine CaCO(3) particles were used to stabilize an oil in water Pickering emulsion. The particles also acted as nucleation sites for the subsequent crystallization of CaCO(3) with the addition of CaCl(2) and CO(2) gas as precursors. After the controllable crystallization process, a dense CaCO(3) shell with a few microns in thickness was formed. The CaCO(3) shell was proven to be calcite without the presence of crystallization modifiers. The crystallization speed and the shell integrity were controlled by manipulating the addition of CaCl(2) amount during the different crystallization stages; therefore, the homogeneous nucleation in the bulk was almost inhibited, and the heterogeneous nucleation at the oil-water interface on pristine CaCO(3) particles was the main contribution to the growth of the shell. The encapsulated limonene flavor in CaCO(3) capsules showed a prolonged release in neutral water at 85°C, while a burst release at pH 2 water as expected. The method is a simple and scalable process for creating inorganic core-shell capsules and can be used for producing food grade capsules for controlling the flavor release or masking undesirable taste in mouth.