期刊
FOOD HYDROCOLLOIDS
卷 21, 期 7, 页码 1223-1228出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2006.08.007
关键词
microencapsulation; fish oil; composition; homogenisation; particle properties
Fish oil rich in long-chain polyunsaturated fatty acids was microencapsulated in a matrix of sugar beet pectin and glucose syrup. In two emulsification experiments, composition and homogenisation conditions were optimised for preparation of a stable feed emulsion for spray-drying. The median of the oil droplet size was significantly influenced by the composition of the emulsion as well as homogenisation pressure, but not by the number of passes. With a median of the oil droplet size below 2 mu m and a maximum viscosity of 179 mPa s, suitable emulsions could be produced with up to 50% oil and 2.2% sugar beet pectin. Physicochemical parameters like particle morphology, particle size and extractable fat generally reflect a good microencapsulation efficiency and therefore indicate a good oxidative stability. However, the proportion of non-encapsulated fat was higher in samples with 50% oil compared to samples with 20% oil and may limit the maximum oil load of the microcapsules. (C) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据