Microencapsulation of tocopherols in lipid matrix by spray chilling method

Microcapsules were prepared by spray chilling, using interesterified fat with no trans isomers fatty acids prepared with fully hydrogenated soybean oil and soybean oil in the ratio of 70:30% w/w respectively, and alpha-tocopherol as active ingredient. For this work we used a design with four trials a proportion of Lipid: Core material (%) 90:10, 80:20, 95:5 and 85:15 coded A, B, C, D respectively, which were subjected to storage for 180 days at three different temperatures (BOD at 22 degrees C and -18 degrees C freezer, in the absence of light and temperature at 25 +/- 3 degrees C with light) and X-ray diffraction analysis (0, 60 , 120, 180 days) and calorimetric measurements (time zero) were performed. The results showed values of encapsulation efficiency above 90%. Thermograms obtained by DSC, in zero time, showed no differences between the samples. The diffraction patterns obtained by X-ray diffraction, were very similar among the tests and were found the presence of three major peaks in the following angles 20 = 19.3 degrees d = 4.6A, 20 = 22.8 degrees d = 3.8A and 2 theta = 23.1 degrees d = 3.7A, which appear to be associated with the beta polymorphic form. The percentage of crystallinity of the formulations obtained over time was relatively low, below 30% with no significant difference due to storage time and very similar between the tests. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.