Abstract: This paper reports the optimization of process parameters for the preparation of sweet almond oil microcapsules using casein and maltodextrin as coating materials by freeze drying technology. The optimal preparation conditions were determined as 22% of sweet almond oil, 2.2% of emulsifier (glycerin monostearate), 5% of casein and 7 min of homogenization time. The microcapsules obtained under these conditions were loose, and the embedding rate was 85.38%.

Key words: sweet almond oil, microcapsules, freeze-drying technology