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Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying Technology
Author(s) -
PICOT A.,
LACROIX C.
Publication year - 2003
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.1365-2621.2003.tb05790.x
Subject(s) - spray drying , skimmed milk , whey protein , chromatography , phase (matter) , chemistry , chemical engineering , globules of fat , materials science , milk fat , food science , organic chemistry , engineering , linseed oil
A simple and easily scaled‐up technology has been developed for microencapsulation of dry probi‐otic cultures. The microcapsules, which contained micronized skim milk powder (SMP, as a model powder) dispersed in milk fat droplets surrounded by an enteric coating (insoluble whey protein film), were produced using a continuous emulsification/spray‐drying process. Microencapsulation efficiency of milk fat (MEF) and microencapsulation efficiency of SMP (MEP) in the hydrophobic phase decreased significantly (P ≤ 0.05) with an increase in the “fat:whey proteins” ratio (w/w) and an increase in the SMP percentage or a decrease in the hydrophilic/hydrophobic phase ratio, respectively, whereas size of the SMP particles had no effect. Maximum values of 58 and 29% were obtained for MEF and MEP, respectively, with a 95/5 (w/w) phase ratio and 5% (w/w) of SMP in the hydrophobic phase.