Effect of process conditions on the microencapsulation of coffee oil by spray drying

► Microencapsulation of coffee oil using gum Arabic as wall material was studied. ► Encapsulation efficiency improved at high solid content and low oil concentration. ► Emulsion properties and drying temperature affected the microencapsulation process. ► Microencapsulation by spray drying protected...

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Veröffentlicht in:	Food and bioproducts processing 2012-07, Vol.90 (3), p.413-424
Hauptverfasser:	Frascareli, E.C., Silva, V.M., Tonon, R.V., Hubinger, M.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Coffee oil Coffee, tea and other stimulative beverage industries Emulsion properties Encapsulation efficiency Fat industries Food industries Fundamental and applied biological sciences. Psychology Microencapsulation Oil retention
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