Production of microencapsulated cream: Impact of wall materials and their ratio

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridHimmetagaoglu, Ahsen Burcin/0000-0002-4495-9761
dc.contributor.authorHimmetagaoglu, Ahsen Burcin
dc.contributor.authorErbay, Zafer
dc.contributor.authorCam, Mustafa
dc.date.accessioned2025-01-06T17:45:08Z
dc.date.available2025-01-06T17:45:08Z
dc.date.issued2018
dc.description.abstractEncapsulation wall material formulations were determined to obtain stable emulsions to produce high-quality microencapsulated powders. Fifty different emulsions were prepared using two types of proteins (sodium caseinate, whey protein concentrate) and five types of carbohydrates (maltodextrins having dextrose equivalency of 6 and 18, oxidised starch, lactose, and sucrose) in five different protein/wall material ratios (10-50%). Emulsions prepared with sodium caseinate resulted in higher viscosities and smaller fat droplet sizes than those prepared with whey protein. Furthermore, maltodextrins as the wall material, independent from dextrose equivalency, resulted in smaller fat droplet sizes than those using other carbohydrate sources. The emulsion prepared with maltodextrin (DE-18) and sodium caseinate of which the ratio was 20% in wall material was the most appropriate emulsion according to its lower percent creaming index, viscosity (3.48 cP at 35 degrees C and 3.53 cP at 45 degrees C), and average fat droplet sizes [D(90) = 9.11 mu m]. (C) 2018 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [215O948]
dc.description.sponsorshipThis study is a part of M.Sc. thesis entitled Investigation of the effects of microencapsulation materials and spray drying process on microencapsulated cream powder. This work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK; project no. 215O948)
dc.identifier.doi10.1016/j.idairyj.2018.03.007
dc.identifier.endpage27
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85045770413
dc.identifier.scopusqualityQ1
dc.identifier.startpage20
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.03.007
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3321
dc.identifier.volume83
dc.identifier.wosWOS:000430998500004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSpray-Drıed Powders
dc.subjectMılk-Fat
dc.subjectWhey-Proteın
dc.subjectPhysıcal-Propertıes
dc.subjectOxıdatıve Stabılıty
dc.subjectSensory Propertıes
dc.subjectEmulsıons
dc.subjectOıl
dc.subjectButter
dc.subjectEmulsıfıcatıon
dc.titleProduction of microencapsulated cream: Impact of wall materials and their ratio
dc.typeArticle

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