Study on Emulsification Technology with Conjugated Linoleic Acid Microencapsulation

Abstract

Abstract: The emulsification technology of conjugated linoleic acid microencapsulation with spray-drying was studied. The soy protein isolate and maltodextrin corn syrup were used as main shell-materials with sucrose ester as emulsifier in the paper. The evaluation of microencapsulation and the effect of homogenization on emulsify technology were discussed. The results of the orthogonal test desigin showed that the optimal conditions for preparation of emulsion to be spray-dried were as followtemperature of heat treatment 80℃,heat treatment time 60min,emulsification temperature 30℃,emulsification time 90min and the propotion of emulsifier to water is 1.5% (W/V),under these conditions,MEY (Microencapsulation yield) and MEE (Microencapsulation efficieney) could go up to 96.19% and 82.98%,respectively.

Key words: conjugated linoleic acid, microencapsulation, emulsify, technology

SHI Qiang, WU Man-Jiang-·Ai-Li. Study on Emulsification Technology with Conjugated Linoleic Acid Microencapsulation[J]. FOOD SCIENCE, 2006, 27(11): 310-315.

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Study on Emulsification Technology with Conjugated Linoleic Acid Microencapsulation

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