Abstract
Single droplets of various saccharide solutions containing emulsified lipids, methyl linoleate or linoleic acid, were dried and the amount of lipid that appeared on the surface was measured. The surfaces of some samples were observed by scanning electron microscopy and analyzed by Fourier transform infrared spectroscopy (FT-IR). Changes in temperature and water content through the course of drying were followed, as were changes in the amount of lipid on the surface. Then relationships between the amounts of surface lipid and other results were studied. The amount of lipid detected at the surface of a droplet of gum arabic (a good emulsifier which formed a thick network structure like a skin layer when dried) was the least among the saccharides tested, suggesting gum arabic to be the best entrapping agent.
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