Preparation and Properties of EncapsulatedFat Powders Containing Speciality Fat andώ/Pufa-Rich Oils
2012
Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like
vanaspati, trans free speciality fat, and liquid oils like safflower or flax seed, were prepared
by spray drying. The effect of type and quantity of wall materials and additives on total fat
and quality of powders were studied and found that casein was effective as wall material
to encapsulate maximum fat of up to 75%. Sugar and tricalcium phosphate were found
to improve flowability of the powders. The quantity of fat encapsulated depends on type
of fat or oil and found that semi-solid fats could be encapsulated at a higher percentage
compared to liquid oils. The moisture of powders was 1–2 g/100 g, bulk density 0.3–0.4
g/cc, surface fat 15–19% and angle of repose 50–55◦. The powders with bakery fat or speciality
fat were lighter (creamish) in appearance compared to those with safflower or flax
seed oils, which were light yellow due to the colour of the parent oil. Scanning electron
microscopy of fat powders revealed that those prepared with bakery fat or speciality fat and
with casein and sugar showed distinct spheres indicating effective encapsulation. Scanning
electron microscopy of powders with skim milk powder and also those without added sugar
showed aggregation of particles. The powders with PUFA-rich oils had a high proportion
of ω-3 and PUFA. Equilibrium relative humidity and storage stability of powders were
determined.
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