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Drying Technology
An International Journal
Volume 34, 2016 - Issue 14: Selected Papers from the 8th Asia Pacific Drying Conference (ADC 2015)
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Articles

Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder

Asmaliza Abd GhaniApplied Bioresource Department, The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Ehime, Japan;School of Food Industry, Faculty of Bioresources & Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
,
Keisuke MatsumuraDepartment of Applied Biological Science, Kagawa University, Takamatsu, Kagawa, Japan
,
Atsuki YamauchiDepartment of Applied Biological Science, Kagawa University, Takamatsu, Kagawa, Japan
,
Hirokazu ShigaDepartment of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, Kyoto, Japan
,
Shuji AdachiDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
,
Hideaki IzumiFood Oil and Fat Research Laboratory, Food Technology Division, Miyoshi Oil & Fat Co., Ltd., Tokyo, Japan
&
Hidefumi YoshiiApplied Bioresource Department, The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Ehime, Japan;Department of Applied Biological Science, Kagawa University, Takamatsu, Kagawa, JapanCorrespondence[email protected]
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Pages 1726-1734 | Published online: 26 May 2016
 
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ABSTRACT

Effects of the oil-droplet diameter and emulsification with polymerized sodium caseinate (PNC) on the stability of squalene oil (SQ) retention in spray-dried powder were investigated. The SQ droplet diameter significantly affected the stability of the oil in spray-dried powders. The degradation behavior of SQ powders at 105°C was correlated using the Avrami equation. This oxidation mechanism may occur because of the propagative transfer of radical oxidation between oil-droplet particles. SQ emulsified with 5 wt% PNC and small oil droplets had better oxidative stability when compared with 3 wt% sodium caseinate.

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