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Abstract
An experimental study of spray drying was carried out aimed at improvement of the phospholipid microencapsulation process. Three kinds of wall materials, maltodextrin blended with sodium caseinate, gelatin, and soy protein, respectively, were used to prepare phospholipid emulsion. Through examining the emulsion stability, a stable emulsion with the sodium caseinate contained system was obtained under 2.5 of mass ratio between maltodextrin and sodium caseinate, 70–80°C of emulsification temperature, 2.5% of emulsifier concentration, and 40 MPa of homogenization pressure. Phospholipid microcapsules with a mean size of 62 µm in apparent geometric diameter and good fluidity, dispersion, and dissolubility were prepared under 140°C of air inlet temperature, 30°C of feed temperature, and 20% of solids concentration. Up to 90% of phospholipid microencapsulation efficiency is achieved. In addition, phospholipid microcapsules have good dissolubility, fine appearance, and excellent fluidity and dispersion.