Study on the Technology of Microencapsulated Hazelnut Oil

Abstract

Abstract: The content of unsaturared fatty acid in hazelnut oil is approximately 95.2%. It is easy to be oxidated and be spoil. The microencapsulated technology was adopt to make the liquid hazelnut oil into solid powder in this study. The results indicated that the optimum parameters about microencapsulated hazelnut oil techniques were as that: the frequency of homogenizing was 3, homogenizing pressure was 40MPa, feed temperature was about 40℃ to 50℃, temperatures of inlet wind and outlet wind were 180℃ and 90℃, respectively. The microencapsulating efficiency of hazelnut oil was about 87% on the condition above. The preparation of hazelnut oil showed milkiness in colour, and the content of moisture, the density and solubility were about 2.53%, 0.71g/cm3 and 97.1%, respectively.

Key words: , hazelnut oil； microencapsulation； oil and fat powder； spray-drying；

LI Yan-Hui, ZHENG Ming-Zhu, LIU Jing-Sheng. Study on the Technology of Microencapsulated Hazelnut Oil[J]. FOOD SCIENCE, 2006, 27(6): 136-138.

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Study on the Technology of Microencapsulated Hazelnut Oil

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