Flow and Compaction of Spray‐Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides

Anhydrous butteroil or a high‐melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk‐fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.