Factors Affecting Retention of a Microencapsulated Low Trans Fat

M.L. HERRERA, G.G. PALAZOLO, AND R.J. CANDAL

Québec City, Québec, Canada

Congreso; 98th AOCS Annual Meeting & Expo; 2007

American Oil Chemists' Society

Microencapsulation is a technique whereby liquid droplets or solid particles are packed into continuous individual shells designed to protect the encapsulated material from oxidation and chemical reaction. Physical properties of powder were directly related to emulsion stability, which was also reported to be strongly affected by the presence of crystalline fat in the oil phase. Emulsions containing oil phases with different melting points will therefore probably give different degrees of fat encapsulation. To study the effect of emulsion stability, particle size, interface composition, 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 with no crystalline fat, sunflower seed oil ( SFO), or with crystalline phase, a 40/60 SFO/high melting fraction of milk fat blend and sodium caseinate (NaCas), the palmitic sucrose esters (SE) P-170 and P-1670, or an equimolar blend of NaCas/SE as interfaces were prepared. Encapsulation properties were determined by the counteracting effects of particle size and distribution, presence of crystalline material in the core and interactions between interface components and core material. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 36 h which showed to be enough for obtaining a high initial degree of encapsulation.