Butter Microencapsulation as Affected by Composition of Wall Material and Fat |
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| Authors: | M. S. Pauletti P. Amestoy |
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| Affiliation: | Author Pauletti is with Instituto de Tecnología deAlimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, CC 266, 3000 Santa Fe, Argentina.;Author Amestoy is with Establecimientos Nabisco-Terrabusi, Buenos Aires, Argentina. |
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| Abstract: | A second-order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray-drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always >85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray-drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter). |
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| Keywords: | microencapsulation butter milkfat spray drying |
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