Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 1, pages 98–103, January 1995
How to Cite
SHEU, T.-Y. and ROSENBERG, M. (1995), Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems. Journal of Food Science, 60: 98–103. doi: 10.1111/j.1365-2621.1995.tb05615.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 3/18/94; revised 8/29/94; accepted 9/22/94.
- whey proteins;
Ethyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle-size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P < 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal-todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles.