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Fat encapsulation in spray-dried food powders
YKI – Ytkemiska institutet.
1995 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 72, 171-176 p.Article in journal (Refereed)
Abstract [en]

The surface composition of spray-dried sodium caseinate/lactose emulsions with different oil-phases were estimated by ESCA and the particle structure was studied by SEM before and after storage under humid conditions. After spray-drying, powders in which the oil phases consisted of fats with intermediate melting points like hardened coconut oil and butter fat had the highest surface coverage of fat, approx. 34 %. Powder with soy-bean oil as the oil phase had a surface coverage of fat of approx. 15 %. The high melting hardened rape-seed oil was almost completely encapsulated after spray-drying. After storage in a humid atmosphere, fat was released onto all the powder surfaces (surface fat after storage, between 50-65 %) except for those with hardened rape-seed oil in which the fat remained encapsulated. These observations are consistent with the powder structure observed by SEM. The surface composition estimated by ESCA for spray-dried sodium caseinate/lactose-containing emulsions with different amounts of soy-bean oil and a constant lactose/sodium caseinate ratio show an almost completely encapsulated oil-phase after drying. Storage of these powders in a humid atmosphere leads to a release of fat onto the powder surface even if the soy-bean oil content is low ( 1 % of the dry weight). Powders made from soy-bean oil emulsions with sodium caseinate alone exhibit a much lower degree of encapsulation than in the system where lactose is present.

Place, publisher, year, edition, pages
1995. Vol. 72, 171-176 p.
Keyword [en]
Emulsion, ESCA, fat encapsulation, fat properties, food Powder, lactose, lactose crystallization, scanning electron microscopy, sodium caseinate, spray drying
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26987OAI: oai:DiVA.org:ri-26987DiVA: diva2:1053990
Note
A907Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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