Stabilization of oils by microencapsulation with heated protein‐glucose syrup mixtures

The use of proteins [whey protein isolate (WPI) or soy protein isolate (SPI) in combination with dried glucose syrup (DGS) for stabilization of microencapsulated spray‐dried emulsions containing tuna oil, palm stearin, or a tuna oil‐palm stearin blend was investigated. Pre‐emulsions containing heated (100°C/30 min) protein‐DGS mixtures and oils at oil/protein ratios of 0.75∶1 to 4.5∶1 were homogenized at two passes (35+10 or 18+8 MPa) and spray‐dried to produce 20–60% oil powders. Microencapsulation efficiency decreased at lower homogenization pressure and as the oil load in the powder was increased beyond 50% but was independent of the type of oil encapsulated and the total solids (TS) content of the emulsions (24–33% TS) prior to drying. Oxidative stabilities of the powders, as indicated by headspace propanal values and PV after 4 wk of storage at 23°C, generally decreased with increasing oil content and homogenization pressure but increased with increasing TS of the emulsion prior to drying. Powder containing palm stearin was more stable to oxidation than powders containing a 1∶1 ratio of palm stearin and tuna oil or only tuna oil. Heated WPI‐DGS formulations were superior to corresponding formulations stabilized by heated SPI‐DGS, producing spray‐dried powders with higher microencapsulation efficiency and superior oxidative stability.