Characterization of spray-dried palm oil vitamin E concentrate

• Main Authors: Selamat, Siti Norina, Mohamad, Siti Nur Hidayah, Muhamad, Ida Idayu, Khairuddin, Nozieana, Md. Lazim, Nurul Asmak
• Format: Article
• Published: Springer Berlin Heidelberg 2018
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/84326/; https://doi.org/10.1007/s13369-018-3362-4
• Institution: Universiti Teknologi Malaysia

The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the surface morphology, size, shape, solubility, and moisture content. The micrograph of the vitamin E microcapsules indicated that the feed composition affects the morphology of the product. The particle sizes measured were ranging from 13 to 29 μm with moderate moisture contents (4.5–4.98%) and were not affected by the amount of oil and type of wall material used. The solubility test indicated that there is a relationship between the amount of maltodextrin in formulations and the solubility. The microcapsule was considered soluble since the solubility time was obtained from 178 to 251 s.