Factors Affecting Initial Retenion of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

MARINA CERDEIRA, GONZALO G. PALAZOLO, ROBERTO J CANDAL, MARIA LIDIA HERRERA

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

AOCS Press

Lugar: Champaign, USA; Año: 2007 vol. 84 p. 523 - 531

0003-021X

To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions formulated with 20 wt. % trehalose solution as aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil ( SFO), or with crystalline phase, a 40 % SFO in high melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt. % blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt. % blend of NaCas/SE as stabilizers were prepared. Particle size did not or slightly changes during freeze thaw or freeze drying when the fat phase was SFO. However, when there was a crystalline phase the volume-weighted mean diameter (D4,3) dramatically increased for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation.