01. October 2018

The controlled release of caffeine from the casein gel tablets has been achieved over release periods lasting from a few minutes to over a few days. A novel casein gel has been acidified at pH of 1.0 as the insoluble controlled-release matrix and spray-dried with coffee for microencapsulation. The optimal inlet temperature of spray drying for the casein-coffee mixtures has been found to be 150 °C. The elastic casein-coffee tablets have been engineered without denaturing the components (as...