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Properties of Single‐ and Double‐Encapsulated Butteroil Powders
Author(s) -
ONWULATA C.I.,
KONSTANCE R.P.,
HOLSINGER V.H.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15685.x
Subject(s) - wax , materials science , scanning electron microscope , chemical engineering , coating , moisture , spray drying , particle size , matrix (chemical analysis) , composite material , engineering
Spray‐dried powders with 50% butteroil encapsulated in sucrose were double‐encapsulated by dispersion in a molten matrix of vegetable waxes (high‐pressure‐treated by a patented process) followed by pressure treating at 414 KPa and sieving. A 20–40% increase in particle size resulted from double encapsulation and powders were less flowable (P < 0.01). Scanning Electron Microscopy of double‐encapsulated powders showed one or more sucrose‐encapsulated particles embedded in a matrix of solid vegetable wax. Double coating reduced moisture uptake by 20%, possibly ameliorating the need for special packaging during storage. The flow and mechanical behavior of the encapsulated powders were different (P < 0.05) from the other powders studied.