Microencapsulating properties of trehalose and of its blends with sucrose and lactose

A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7°C, was encapsulated by freeze-drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) P-170 and P-1670 as...

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Detalles Bibliográficos
Publicado:	2005
Materias:	Encapsulation Low melting fraction of milk fat Relative humidity Retention Trehalose
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v70_n6_pE401_Cerdeira http://hdl.handle.net/20.500.12110/paper_00221147_v70_n6_pE401_Cerdeira
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00221147_v70_n6_pE401_Cerdeira
record_format	dspace
spelling	paper:paper_00221147_v70_n6_pE401_Cerdeira2023-06-08T14:46:21Z Microencapsulating properties of trehalose and of its blends with sucrose and lactose Encapsulation Low melting fraction of milk fat Relative humidity Retention Trehalose A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7°C, was encapsulated by freeze-drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) P-170 and P-1670 as emulsifiers. Trehalose or trehalose/sucrose matrices were very efficient to encapsulate LMF (retention values were 82.8% ± 3.2% and 90.5% ± 3.7%, dry basis, respectively), whereas trehalose/lactose showed a significant decline in initial retention (42.5% ± 2.5%, dry basis). The role of emulsion stability, water content, physical state of the matrix, and particle size distribution on LMF loss was investigated by following retention of LMF with time for the powders stored at water activities (aw) of 0.11, 0.33, 0.44, 0.54, and 0.76. Trehalose emulsion was the most stable. However, encapsulation efficiency was higher for the trehalose/sucrose blend. Despite the high initial degree of crystallization, retention with time for the trehalose matrix was very high at all aw. The trehalose/lactose blend had a low efficiency to encapsulate LMF, especially at aw of 0.54 and 0.76. Retention was determined by the counteracting effects of all these factors and was more closely related to structural changes of the encapsulating matrix than to the physical state (amorphous or crystalline) of it. © 2005 Institute of Food Technologists. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v70_n6_pE401_Cerdeira http://hdl.handle.net/20.500.12110/paper_00221147_v70_n6_pE401_Cerdeira
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Encapsulation Low melting fraction of milk fat Relative humidity Retention Trehalose
spellingShingle	Encapsulation Low melting fraction of milk fat Relative humidity Retention Trehalose Microencapsulating properties of trehalose and of its blends with sucrose and lactose
topic_facet	Encapsulation Low melting fraction of milk fat Relative humidity Retention Trehalose
description	A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7°C, was encapsulated by freeze-drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) P-170 and P-1670 as emulsifiers. Trehalose or trehalose/sucrose matrices were very efficient to encapsulate LMF (retention values were 82.8% ± 3.2% and 90.5% ± 3.7%, dry basis, respectively), whereas trehalose/lactose showed a significant decline in initial retention (42.5% ± 2.5%, dry basis). The role of emulsion stability, water content, physical state of the matrix, and particle size distribution on LMF loss was investigated by following retention of LMF with time for the powders stored at water activities (aw) of 0.11, 0.33, 0.44, 0.54, and 0.76. Trehalose emulsion was the most stable. However, encapsulation efficiency was higher for the trehalose/sucrose blend. Despite the high initial degree of crystallization, retention with time for the trehalose matrix was very high at all aw. The trehalose/lactose blend had a low efficiency to encapsulate LMF, especially at aw of 0.54 and 0.76. Retention was determined by the counteracting effects of all these factors and was more closely related to structural changes of the encapsulating matrix than to the physical state (amorphous or crystalline) of it. © 2005 Institute of Food Technologists.
title	Microencapsulating properties of trehalose and of its blends with sucrose and lactose
title_short	Microencapsulating properties of trehalose and of its blends with sucrose and lactose
title_full	Microencapsulating properties of trehalose and of its blends with sucrose and lactose
title_fullStr	Microencapsulating properties of trehalose and of its blends with sucrose and lactose
title_full_unstemmed	Microencapsulating properties of trehalose and of its blends with sucrose and lactose
title_sort	microencapsulating properties of trehalose and of its blends with sucrose and lactose
publishDate	2005
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v70_n6_pE401_Cerdeira http://hdl.handle.net/20.500.12110/paper_00221147_v70_n6_pE401_Cerdeira
_version_	1768544625069391872

Microencapsulating properties of trehalose and of its blends with sucrose and lactose

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