Oil encapsulation by spray drying and fluidised bed agglomeration

Encapsulation of active components finds many applications in food industry for aromas, vitamins, anti-oxidants, etc. used in powdered foods (soups, instant drinks and sauces), prepared meals and food complements with a market in constant increase. It is also widely used in pharmaceutical, chemical and cosmetics industries where products are different but techniques are similar. This study aimed to test the combination of spray drying and fluidised bed agglomeration to encapsulate sensitive lipid-based compounds into dosed powders to provide protection and storage stability and render their use easier.