MICROENCAPSULATION OF RAPESEED OIL BASED ON THE SPRAY DRYING METHOD
 
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Pol. J. Food Nutr. Sci. 2008;58(4):477–483
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ABSTRACT
The aim of this work was to examine the influence of three levels of various amounts of particular ingredients, which form emulsion exposed to drying, on the microencapsulation efficiency and selected physical properties of powdered encapsulated oil. Spray-drying of rapeseed oil onto a maltodextrin carrier with the addition of acacia gum enabled obtaining a powdered product with complete water reconstitution and very poor wettability and flowability. The greatest susceptibility to quantitative changes in particular components of the emulsions was shown for traits linked with surface oil content and powder particles density. The microencapsulation efficiency, ranging from 79 to 95%, was affected to the greatest extent by the solid content of emulsion subjected to spray drying.
ISSN:1230-0322