Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume 33, Issue 2, Pages 80-88Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/fstl.1999.0619
Keywords
microcapsules; water-solubility; emulsification; whey proteins
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Whey protein-based microcapsules containing a model apolar core, anhydrous milkfat, were prepared using a process consisting Of double emulsification and subsequent heat gelation. Wall solids concentration and core load ranged from 15 to 30 g/100 g and from 25 to 50 g/100 g ton dry basis), respectively. In all cases, spherical microcapsules, 10-100 mum in diameter; were obtained and their outer. topography and inner structure was affected by the pH of the core-in-wall emulsion. Microcapsules prepared from pH 7.2 core-in-wall emulsions exhibited smooth, dent-fee surfaces. Surface porosity of microcapsules prepared from pH 4.5, 5.5 and 5.5 core-in-wall emulsions was inversely related to pH. Core retention during microencapsulation was higher than 90% and core losses could be attributed mainly to removal of core droplets from the outer surface and to some core extraction from inner parts of microcapsules by the solvents used to wash the microcapsules. Water solubility of microcapsules prepared fr om pH 4.5 ol pH 7.2 core-in-wall emulsions was very limited and ranged from 0.2 to 6.3%, was inversely related to the pH of core-in-wall emulsion and Ic ns affected by incubation conditions. Results suggested that the microencapsulation process might be used to prepare whey protein-bused microcapsules for controlled core-release applications in food systems. (C) 2000 Academic Press.
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