Physical Properties of Encapsulated Spray‐Dried Milkfat

Abstract

Spray-dried encapsulated milkfat powders were prepared from stable emulsions containing 40-60% milkfat and carbohydrate matrices. Moisture content of the spray-dried powders varied from 14%. Lowest free fat content (< 10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46", and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 ym with 80% of the particles < 100 pm. Powders with best physical properties were made with 40-50% butteroil encapsulated in sucrose.

Profile of Spray-Dried Emulsions Stabilised by Milk Proteins

“…Przeszkodą wykorzystania sacharozy w suszeniu rozpyłowym jest jej niska Tg (66 o C) [4]. Z tego względu sacharoza stosowana jest łącznie z innymi cukrami, jak laktoza [51] czy wysokocząsteczkowymi węglowodanami, jak maltodekstryny, natywna czy modyfikowana skrobia [4,38,39]. Możliwość suszenia rozpyłowego emulsji lodów zawierających sacharozę do 42 % s.m.…”

“…zależna była od Tg składników [51]. Emulsje tłuszczu mlekowego (40 -60 %) zawierające sacharozę tworzyły kapsułki bez wakuoli powietrza [38,39]. Christensen i wsp.…”

Optimization of dynamic loop mixer operating conditions for production of O/W emulsion for cell microencapsulation

“…In all cases, size dispersion will constitute a hindrance to the process control. Core-in-wall emulsions to be spray-dried are commonly prepared using a high-pressure homogenizer or microfluidizer [12,22,25], leading to a very small mean particle size which is unsuitable for bacteria microencapsulation. The emulsifying equipment used to produce o/w emulsions with fat globule diameters ranging from 10 to 50 mm, a dynamic loop mixer, permitted us to overcome the potential limitations existing with batch emulsion processes for large-scale production of such macroemulsions: non-homogeneous distribution of the mixing energy in the reactor, resulting in large particle size dispersion, lack of control of particle diameter and particle size distribution, batch-to-batch variability, and the technical difficulties of integrating to a continuous multiple-stage process and industrial scale-up.…”

“…Two sets of experiments were carried out to measure t m and l for different operating conditions. The first one was performed at three different flow rates (25,30 and 40 kg·h -1 ) using a constant rotation speed of the helical impeller (2500 rpm). In the second set, three different internal mixing speeds, 2000, 2500 and 3000 rpm, were used with a constant flow rate of 30 kg·h -1 .…”

Effect of storage temperature on the stability of microencapsulated essential oil from cinnamon (Cinnamomum burmanii)

“…Additionally, this kind of particle form caused by the central part, namely flavor component, which not located at the center of the particles that resulting a basin [17,18]. …”