Preparation and Properties of Encapsulated Fat Powders Containing Speciality Fat and ω/Pufa-Rich Oils

Figures & data

Table 1 Standardized formulation of fat powder

Ingredient	Wt (g)
Casein	100
Sugar	50–100
Tricalcium phosphate	10
Fat	500–600
Emulsifiers (GMS + Lecithin)	10
Water	750–800 ml

Figure 1 Process flow sheet for preparation of fat rich powders.

Table 2 Formulations (g/100 g) and properties of fat powders obtained by spray drying

Encapsulating agent		Sugar	Total fat* g/100 g	Free fat g/100 g	Angle of repose (°)
Casein
1.	17.9	—	80.6	23	50
2.	19.55	—	78.2	18	53
3.	17.6	—	79.0	28	50
4.	14.6	—	82.0	26	50
5.	13.9	—	83.0	27	49
6.	16.2	8.0	73.0	24	49
7.	13.0	6.5	78.0	24	54
8.	13.4	8.3	75.4	24	50
9.	18.3	6.1	73.0	24	53
10.	6.5	13.0	78.0	20	46
11.	12.2	12.2	70.0 ^a	15	48
12.	12.2	12.2	65.0 ^b	19	55
SKMP
13.	36.7	—	61.0	17	54
14.	27.9	—	70.0	22	—
15.	26.0	6.5	65.0	15	51
*Bakery fat; ^aSafflower oil; ^bFlax seed oil; SKMP = Skim milk powder; Emulsifiers (GMS + lecithin) = 5 g + 5 g; TCP = 10 g per batch as shown in Table 2. Moisture of fat powders = 1–2%.

Table 3 Colour measurement of fat powders

	L*	a*	b*	ΔE*	Whiteness index
Standard	90.41	−0.96	1.07
Safflower oil powder ^a	87.15	−0.36	5.59	5.61	85.86
Flax seed oil powder ^a	83.00	−3.13	15.31	16.20	76.90
Bakery fat ^a	89.00	−1.5	11.1	11.0
Casein + SKMP ^b	85	−1.8	12.9	14.4
Casein + MD ^b	90	−1.5	12.2	11.8
Whey powder ^b	88	−1.6	13.0	13.2
SKMP = Skim milk powder; MD = Maltodextrin; ^aCasein used; ^bBakery fat used.

Table 4 Fatty acid composition of fat powders

	16:0	18:0	18:1c	18:1t	18:2	18:3
Bakery fat	40	4.7	32.4	14.3	3.9	—
Speciality fat	35.4	4.0	40.0	—	30.0	—
Flax seed oil	7.3	8.0	25.5	—	12.2	47.0
Safflower oil	7.4	3.3	17.0	—	72.0	—
c = cis; t = trans.

Figure 2 DSC endotherms of fat powders (1 = Skim milk powder and bakery fat and added sugar; 2 = Casein; 3 = Casein, bakery fat with no sugar; 4 = Casein, bakery fat and sugar; 5 = Casein, safflower oil and sugar).

Figure 3 ERH of fat powders prepared with different fat/oils at various proportions.

Figure 4 Storage stability of different fat powders at ambient (25°C) and accelerated (38°C) temperatures.

Figure 5 Scanning electron microscopy of fat powder particles containing bakery fat; A: (Total fat, 73%), casein (16%), and sugar (6.5%); B: casein (13–13.4%), (Fat, 65%), and sugar (6.5%); C: Same as A and no sugar; Magnification 500×. For formulation details see Table 2.

Figure 6 Scanning electron microscopy of fat powder particles containing: A = Safflower oil; B = Flax seed oil; C = Bakery fat with Skim milk powder; Magnification 500×. For formulation details see Table 2.