Production of microencapsulated cream: Impact of wall materials and their ratio

Encapsulation wall material formulations were determined to obtain stable emulsions to produce high-quality microencapsulated powders. Fifty different emulsions were prepared using two types of proteins (sodium caseinate, whey protein concentrate) and five types of carbohydrates (maltodextrins having dextrose equivalency of 6 and 18, oxidised starch, lactose, and sucrose) in five different protein/wall material ratios (10-50%). Emulsions prepared with sodium caseinate resulted in higher viscosities and smaller fat droplet sizes than those prepared with whey protein. Furthermore, maltodextrins as the wall material, independent from dextrose equivalency, resulted in smaller fat droplet sizes than those using other carbohydrate sources. The emulsion prepared with maltodextrin (DE-18) and sodium caseinate of which the ratio was 20% in wall material was the most appropriate emulsion according to its lower percent creaming index, viscosity (3.48 cP at 35 °C and 3.53 cP at 45 °C), and average fat droplet sizes [D(90) = 9.11 μm].