THE EFFECT OF EMULSION PROPERTIES ON THE POWDER CHARACTERISTICS PRODUCED WITH ENCAPSULATION PROCESS

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GHAHRAMANIFAR A.; MOHAMADI SANI A.; NAJAF NAJAFI M.; GHAHRAMANIFAR M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:2 | Issue:2 (5) Page(s): 45-54

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Title

THE EFFECT OF EMULSION PROPERTIES ON THE POWDER CHARACTERISTICS PRODUCED WITH ENCAPSULATION PROCESS

Author(s)

GHAHRAMANIFAR A. | MOHAMADI SANI A. | NAJAF NAJAFI M. | GHAHRAMANIFAR M. | Issue Writer Certificate

Keywords

WHEY PROTEIN CONCENTRATEQ2

D-LIMONENEQ2

SPRAY DRYINGQ1

MICROENCAPSULATIONQ3

EMULSIONQ2

Abstract

In this study, the effect of EMULSIONs properties stabilized by WHEY PROTEIN CONCENTRATE as wall material and D-LIMONENE as core material, on the characteristics of microencapsulated powders were investigated. Colloidal suspensions with concentrations of 10, 15 and 20 % (w/w) WHEY PROTEIN CONCENTRATE and D-LIMONENE in water (oil/water EMULSION) were prepared. The above suspensions transformed into the EMULSION after homogenization for 3, 6 and 9 minutes and then EMULSION properties including droplet size and viscosity were measured. The emulsified solutions were encapsulated with SPRAY DRYING process and consequently the process efficiency, surface oil content and EMULSION properties of powdered microcapsules were determined. The results showed that an increase in wall material concentration and decreasing EMULSION droplet size could lead to increased efficiency. Also higher concentrations of WHEY PROTEIN CONCENTRATE and homogenization time in fresh EMULSIONs resulted in lower variations of droplet sizes between fresh EMULSION and redispersed powdered microcapsules.

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APA: Copy

GHAHRAMANIFAR, A., MOHAMADI SANI, A., NAJAF NAJAFI, M., & GHAHRAMANIFAR, M.. (2010). THE EFFECT OF EMULSION PROPERTIES ON THE POWDER CHARACTERISTICS PRODUCED WITH ENCAPSULATION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(2 (5)), 45-54. SID. https://sid.ir/paper/176462/en

Vancouver: Copy

GHAHRAMANIFAR A., MOHAMADI SANI A., NAJAF NAJAFI M., GHAHRAMANIFAR M.. THE EFFECT OF EMULSION PROPERTIES ON THE POWDER CHARACTERISTICS PRODUCED WITH ENCAPSULATION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;2(2 (5)):45-54. Available from: https://sid.ir/paper/176462/en

IEEE: Copy

A. GHAHRAMANIFAR, A. MOHAMADI SANI, M. NAJAF NAJAFI, and M. GHAHRAMANIFAR, “THE EFFECT OF EMULSION PROPERTIES ON THE POWDER CHARACTERISTICS PRODUCED WITH ENCAPSULATION PROCESS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 2 (5), pp. 45–54, 2010, [Online]. Available: https://sid.ir/paper/176462/en

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