PENGARUH KOMPOSOSI LAPISAN PADA PERMUKAAN GLOBULA MINYAK EMULSI SEBELUM PENGERINGAN SEMPROT TERHADAP SIFAT-SIFAT MIKROKAMSUL TRIGLISERIDA KAYA ASAM LEMAK W-3 [The Effect of the Composition of Adsorbed Layer at Globule Interface of -3 Fatty Acids Enriched Triglyceride Prior to Spray Drying on its Microcapsule Properties]

PENGARUH KOMPOSOSI LAPISAN PADA PERMUKAAN GLOBULA MINYAK EMULSI SEBELUM PENGERINGAN SEMPROT TERHADAP SIFAT-SIFAT MIKROKAMSUL TRIGLISERIDA KAYA ASAM LEMAK W-3 [The Effect of the Composition of Adsorbed Layer at Globule Interface of -3 Fatty Acids Enriched Triglyceride Prior to Spray Drying on its Microcapsule Properties]

Emulsification is the critical factor in microencapsulation by spray drying method. Sodium caseinate is a protein with good emulsifying properties. The properties could be improved by phospholipids addition in the emulsification. Phospholipids addition which stabilized oil globule might change the c...

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Bibliographic Details
Main Authors: Moch Adnan2), Teti Estiasih1), Tranggono2), Suparmo2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Emulsification
microencapsulation
adsorbed layer
surface acitvity
displacement
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/459

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