Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

被引：231

作者：

Fuchs, M ^{[1
]}

Turchiuli, C ^{[1
]}

Bohin, M ^{[1
]}

Cuvelier, ME ^{[1
]}

Ordonnaud, C ^{[1
]}

Peyrat-Maillard, MN ^{[1
]}

Dumoulin, E ^{[1
]}

机构：

[1] ENSIA, UMR, F-91744 Massy, France

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 75卷 / 01期

关键词：

oil; emulsion; encapsulation; spray drying; agglomeration;

D O I：

10.1016/j.jfoodeng.2005.03.047

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Many food active molecules such as antioxidants and aromas, exist in an oil form which may be easily oxidised. They are often prepared as a dosed, free-flowing powder, for storage protection and controlled release purposes. Oil encapsulation in powder was tested using a vegetable oil (VO) chosen as a model (5% w of dry matter) with a support of maltodextrin (MD) and acacia gum (AG) (ratio 3/2 w/w). Spray drying of a formulated aqueous emulsion (VO/MD/AG) led to small particles ( < 50 mu M). Further, their size was increased (150 mu m) by agglomeration in an air fluidised bed with spraying of water. Direct agglomeration of maltodextrin with an aqueous emulsion (VO/AG) represents a good process alternative, leading to particles of 200 pm. The two agglomerated powders consist of 5% of oil well dispersed in the support (MD/AG), with less than 0.5% on the particles surface. The protection against oil oxidation is good in comparison with unencapsulated oil. Also the agglomerated powders have suitable properties of flowability and wettability. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：27 / 35

页数：9

共 37 条

[11] Effects of agglomeration on the properties of spray-dried encapsulated flavours [J].