Abstract
Possibility of capsulation of oyster hydrolysate was investigated due to a low score of preference from the previous products, such as drinks and solid tablets of oyster hydrolysate. Encapsulation was made by emulsification to protect functional properties of oyster hydrolysate. Sodium alginate and calcium chloride were used as a wall material. Capsulation yield increased with increasing the capsule diameter and calcium chloride concentration, whereas capsulation yield decreased with increasing the oyster-hydrolysate concentration and stirring speed. Feasibility of capsulation of oyster hydrolysate was discussed for the processing of the functional food.
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