Characterization of spray-dried palm oil vitamin E concentrate
The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the su...
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| Main Authors: | , , , , |
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| Format: | Article |
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Springer Berlin Heidelberg
2018
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/84326/ https://doi.org/10.1007/s13369-018-3362-4 |
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| Summary: | The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the surface morphology, size, shape, solubility, and moisture content. The micrograph of the vitamin E microcapsules indicated that the feed composition affects the morphology of the product. The particle sizes measured were ranging from 13 to 29 μm with moderate moisture contents (4.5–4.98%) and were not affected by the amount of oil and type of wall material used. The solubility test indicated that there is a relationship between the amount of maltodextrin in formulations and the solubility. The microcapsule was considered soluble since the solubility time was obtained from 178 to 251 s. |
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