Microencapsulating Properties of Sodium Caseinate

Abstract

Emulsions were prepared with 5% (w/v) solutions of sodium caseinate (Na Cas) and soy oil at oil/protein ratios of 0.25-3.0 by homogenization at 10--50 MPa. Emulsions were spray-dried to yield powders with 20--75% oil (w/w). Emulsion oil droplet size and interfacial protein load were determined. Microencapsulation efficiency (ME), redispersion properties, and structure of the powders were analyzed. The size of emulsion oil droplets decreased with increasing homogenization pressure but was not influenced by oil/protein ratio. Emulsion protein load values were highest at low oil/protein ratios. ME of the dried emulsions was not affected by homogenization pressure but decreased from 89.2 to 18.8% when the oil/protein ratio was increased from 0.25 to 3.0, respectively. Mean particle sizes of reconstituted dried emulsions were greater than those of the original emulsions, particularly at high oil/protein ratios (>1.0), suggesting destabilization of high-oil emulsions during the spray-drying process.

Edible antimicrobial films based on microencapsulated lemongrass oil

“…Since the successful microencapsulation of a lipid active principle by the emulsification-separation process applied in this work is highly dependent on the physicochemical properties of the oil phase and the wall material, the present results can also be compared with microencapsulation studies where sodium caseinate was utilized to microencapsulate other lipids. In the study by Hogan et al (2001a) on the microencapsulating properties of caseinate utilizing soy oil as core material, the size of the microcapsules obtained by the emulsification method was around 10 μm, but when pressure homogenization was additionally applied to the microcapsule suspension, sizes as low as 0.5 μm were obtained. After spray dying, most microcapsule systems increased their sizes up to a range of 14-32 μm in diameter.…”

Profile of Spray-Dried Emulsions Stabilised by Milk Proteins

“…Homogenizacja emulsji jest ważnym etapem przed suszeniem rozpyłowym, gdyż efektywność mikrokapsułkowania zależy od wymiarów kuleczek tłuszczowych [26,30,49]. Poziom rozdrobnienia fazy zdyspergowanej w dużym stopniu zależy od: rodzaju urządzenia do wytwarzania emulsji, ilości energii dostarczanej podczas emulgowania i czasu przebywania emulsji w strefie homogenizacji [28,44].…”

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

“…Use of flavor-masking compounds, in addition to the benefits obtained with entrapment technologies, is also viable in improving consumer acceptance. With the aims of achieving more effective entrapment and driving down DHA/EPA cost per serving, optimized entrapment technology is currently undergoing substantial research efforts throughout multiple industries [17][18][19][20][21][22][23].…”

“…Since it is a solid at room temperature it presents an interesting model compound for studies directed at the entrapment of nano-particulates. Prior commercial successes such as plant sterols in orange juice provide additional incentives and confidence that the probability of a successful wide-scale implementation into human-quality foods is high, and will thus lead to an expanding market [11,[17][18][19][20][21][22][23]]. …”

“…However, in practice, some excess is needed. The practical accumulation of emulsifier molecules at an interface is characterized by a surface excess concentration (surface load), which is equal to the excess emulsifier concentration divided by the surface area of a single droplet [19,77]. Another reason why the input amount of emulsifiers needs to surpass the theoretical values is that excessive emulsifier might act as wall matrix material during a subsequent entrapment process.…”