The effect of emulsion properties on the powder characteristics produced with encapsulation process

In this study, the effect of emulsions properties stabilized by whey protein concentrate as wall material and d-limonene as core material, on the characteristics of microencapsulated powders were investigated. Colloidal suspensions with concentrations of 10, 15 and 20 % (w/w) whey protein concentrate and d-limonene in water (oil/water emulsion) were prepared. The above suspensions transformed into the emulsion after homogenization for 3, 6 and 9 minutes and then emulsion properties including droplet size and viscosity were measured. The emulsified solutions were encapsulated with spray drying process and consequently the process efficiency, surface oil content and emulsion properties of powdered microcapsules were determined. The results showed that an increase in wall material concentration and decreasing emulsion droplet size could lead to increased efficiency. Also higher concentrations of whey protein concentrate and homogenization time in fresh emulsions resulted in lower variations of droplet sizes between fresh emulsion and redispersed powdered microcapsules.