Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose

This research was aimed at analyzing the properties of high-fat powders, produced upon spray drying of rapeseed oil emulsions stabilized with preparations of OSA starch. Lower molecular weight of the OSA starch preparation and lower viscosity of the water phase resulted in a higher efficiency of microencapsulation (EM) and higher oxidative stability (OS) of oil during storage of powders. The addition of trehalose was the factor that had a greater influence on the properties of powders than the factor of the type of OSA starch preparation. Modification of powders composition involving substitution of 2/3 of OSA starch with trehalose resulted in: changes in the structure and shape of particles and a decreased volume of air occluded in their interior; a significant decrease in particles size and deterioration of their flowability; as well as in significant improvement of powders reconstitutability in water; increased hygroscopicity of powders and their susceptibility to caking.