• milkFat;
  • spray drying;
  • encapsulation;
  • sucrose;
  • butter oil


Spray-dried encapsulated milk fat powders were prepared from stable emulsions containing 40-60% milk fat and carbohydrate matrices. Moisture content of the spray-dried powders varied from 1-4%. Lowest free fat content (<10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46°, and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 μm with 80% of the particles < 100 μm. Powders with best physical properties were made with 40-50% butteroil encapsulated in sucrose.