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Open Access Perfume Microencapsulation by Complex Coacervation

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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.
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Document Type: Research Article

Publication date: April 1, 1992

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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