FLOW PROPERTIES OF SPRAY-DRIED ENCAPSULATED BUTTEROIL

The interdependence of physical properties of spray-dried butteroil encapsulated in sucrose, lactose or all-purpose flour were evaluated and compared to those of common powders such as spray-dried nonfat dry milk, whole milk powder, and sodium chloride. Powders were evaluated in terms of flow (mass flow rate and angle of repose), bulk (density) and mechanical properties (compressibility and stress relaxation). The powders were classified into three groups by mechanical sieving based on size as: ''small particles'' (<210 mu m), ''particles'' (+210-420 mu m) and ''encapsulated particles'' (+210-500 mu m). The flow and mechanical behavior of encapsulated powders were different (P < 0.05) from the other powders. Encapsulated powders were less flowable (P < 0.05) but the addition of 2% anti-caking/flow agent enhanced flow characteristics.