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KMID : 1134819990280040890
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.890 ~ p.894
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Microencapsulation of Anchovy Oil by Sodium Alginate
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Lim Sang-Bin
Jwa Mi-Kyung
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Abstract
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Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was investigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence microscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1 : 1 ratio of ESPR-25(polyglycerine+polylinoleate) and TW-20(sorbitan laurate+ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9㎛ with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90 : 10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.
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KEYWORD
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anchovy oil, microencapsulation, sodium alginate, emulsifier
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