ScholarLens Back to search
2000•Journal of Yantai UniversityRequires access

Effect of Emulsion Stability on Quality of Microencapsulated Powder Lard

Teng Yue Jian

Open publisher page 0 citations

Abstract

WT5BZ]The microencapsulated powder lard is produced by spray drying method. The effects of the wall composition and processing conditions on the stability of the emulsion are studied. The stability of the emulsion is important for the microencapsulation efficiency. The optimum processing conditions are as following: the homogenizing pressure 49.0 MPa, the emulsifying temperature 65 ℃, mass ratio of soy protein isolate (SPI) to maltodextrin(MD) 0.76, the concentration of xanthan gum 4 g/L, the concentration of total solid substances 200 g/L and the DE value of MD 20.

About this research paper

What this paper is about

WT5BZ]The microencapsulated powder lard is produced by spray drying method. The effects of the wall composition and processing conditions on the stability of the emulsion are studied. The stability of the emulsion is important for the microencapsulation efficiency. The optimum processing conditions are as following: the homogenizing pressure 49.0 MPa, the emulsifying temperature 65 ℃, mass ratio of soy protein isolate (SPI) to maltodextrin(MD) 0.76, the concentration of xanthan gum 4 g/L, the concentration of total solid substances 200 g/L and the DE value of MD 20.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

WT5BZ]The microencapsulated powder lard is produced by spray drying method. The effects of the wall composition and processing conditions on the stability of the emulsion are studied. The stability of the emulsion is important for the microencapsulation efficiency. The optimum processing conditions are as following: the homogenizing pressure 49.0 MPa, the emulsifying temperature 65 ℃, mass ratio of soy protein isolate (SPI) to maltodextrin(MD) 0.76, the concentration of xanthan gum 4 g/L, the concentration of total solid substances 200 g/L and the DE value of MD 20.

Key concepts: Maltodextrin, Emulsion, Xanthan gum, Chemistry, Food science, Spray drying, Soy protein, Chromatography

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of Emulsion Stability on Quality of Microencapsulated Powder Lard — Research Paper | ScholarLens