Fish oil rich in long-chain polyunsaturated fatty acids was microencapsulated in a matrix of sugar beet pectin and glucose syrup. In two emulsification experiments, composition and homogenisation conditions were optimised for preparation of a stable feed emulsion for spray-drying. The median of the oil droplet size was significantly influenced by the composition of the emulsion as well as homogenisation pressure, but not by the number of passes. With a median of the oil droplet size below 2 μm and a maximum viscosity of 179 mPa s, suitable emulsions could be produced with up to 50% oil and 2.2% sugar beet pectin. Physicochemical parameters like particle morphology, particle size and extractable fat generally reflect a good microencapsulation efficiency and therefore indicate a good oxidative stability. However, the proportion of non-encapsulated fat was higher in samples with 50% oil compared to samples with 20% oil and may limit the maximum oil load of the microcapsules. © 2006 Elsevier Ltd. All rights reserved.
CITATION STYLE
Drusch, S. (2007). Sugar beet pectin: A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. Food Hydrocolloids, 21(7), 1223–1228. https://doi.org/10.1016/j.foodhyd.2006.08.007
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