Microencapsulation of palm oil and its fractions by spray drying
2017
Çevik, K.
Essential oils and oils are commonly used in studies on microencapsulation of vegetable oils. In this study, microencapsulation of palm olein, a fraction of semi-solid palm oil (POL), and palm olein with 10% palm stearin (POS) were aimed. Maltodextrin and non-fat milk powder were used as coating material, and tween-20 was used as an emulsifying agent. Emulsions were prepared using the classical homogenization method. According to the results of emulsion stability and viscosity analysis it was decided to use emulsions with a dry matter content of 40% and (1:3) oil: coating material in dry matter. The temperature of the spray dryer process was determinedat 200ºC by feeding at different temperatures (160-180-200 ºC).Non-fat milk powder and maltodextrin were used at different ratios to determine the effect of coating materials. Microencapsulation effiency of microencapsulated POL and POS powders produced by using non-fat milk powder as coating material were 84.35% and 84.28%, respectively. In microencapsulated powder, as the amount of non-fat milk decreased, the microencapsulation efficiency decreased and the peroxide value increased (p <0.05). When SEM images of all powder products are examined, it is seen that microencapsulation process is successful. It is observed that in powder products, as the ratio of non-fat milk powder increases, agglomeration decreases and smooth structure is formed.
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