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

Cevik K., YALÇIN H.

ACTA ALIMENTARIA, vol.50, no.4, pp.505-517, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 50 Issue: 4
  • Publication Date: 2021
  • Doi Number: 10.1556/066.2021.00069
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.505-517
  • Keywords: palm olein, palm stearin, microencapsulation efficiency, peroxide, viscosity
  • Erciyes University Affiliated: Yes

Abstract

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).