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Effect of Emulsifiers on Characteristics of Microcapsule Containing Squid Liver Oil as a Core Material  

Hwang, Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.1, 2007 , pp. 29-32 More about this Journal
Abstract
This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.
Keywords
squid liver oil; spray drying; microencapsulation; emulsifier;
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Times Cited By KSCI : 5  (Citation Analysis)
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