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KMID : 0380620070390010029
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.29 ~ p.32
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Effect of Emulsifiers on Characteristics of Microcapsule Containing Squid Liver Oil as a Core Material
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Hwang Sung-Hee
Lee Ki-Teak
Youn Kwang-Sup
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Abstract
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This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.
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KEYWORD
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squid Liver oil, spray drying, microencapsulation, emulsifier
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