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Butter Microencapsulation as Affected by Composition of Wall Material and Fat
Author(s) -
Pauletti M. S.,
Amestoy P.
Publication year - 1999
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.1365-2621.1999.tb15882.x
Subject(s) - maltodextrin , emulsion , total dissolved solids , food science , spray drying , composition (language) , materials science , capsule , chemistry , chromatography , botany , organic chemistry , linguistics , philosophy , environmental engineering , engineering , biology
A second‐order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray‐drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always >85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray‐drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter).