Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

被引：2

作者：

Cevik, K. ^{[1
]}

Yalcin, H. ^{[2
]}

机构：

[1] Karamanoglu Mehmetbey Univ, Tech Sci Vocat Sch, Food Proc Dept, TR-70200 Karaman, Turkey

[2] Erciyes Univ, Fac Engn, Dept Food Engn, TR-38280 Kayseri, Turkey

来源：

ACTA ALIMENTARIA | 2021年 / 50卷 / 04期

关键词：

palm olein; palm stearin; microencapsulation efficiency; peroxide; viscosity; WALL MATERIAL; FLAXSEED OIL; FISH-OIL; STABILITY; PROTEIN;

D O I：

10.1556/066.2021.00069

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28-84.97%), the microencapsulation yield (14.50-31.79%), and the peroxide value (4.12-7.07 meq O-2/kg oil) of the powders were affected by the coating materials (P < 0.05).

引用

页码：505 / 517

页数：13

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