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Abstract
A method, consisting of double emulsification and chemical cross-linking with glutaraldehyde was used to prepare whey protein-based microcapsules containing anhydrous milk fat as a model core. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were investigated. In all cases, core retention higher than 88% was accomplished and, in most cases, was not significantly affected by emulsion composition. In all cases, spherical microcapsules, 10-80 mum in diameter, were obtained. Outer topography and the inner structure of microcapsules were significantly affected by the pH of the emulsion. In all cases, microcapsules were practically waterinsoluble. Microcapsules similar to the developed prototype may be suitable for controlled core release in application fields where chemical cross-linking is acceptable.
