Abstract
ABSTRACT A simple and easily scaled‐up technology has been developed for microencapsulation of dry probi‐otic cultures. The microcapsules, which contained micronized skim milk powder (SMP, as a model powder) dispersed in milk fat droplets surrounded by an enteric coating (insoluble whey protein film), were produced using a continuous emulsification/spray‐drying process. Microencapsulation efficiency of milk fat (MEF) and microencapsulation efficiency of SMP (MEP) in the hydrophobic phase decreased significantly (P ≤ 0.05) with an increase in the “fat:whey proteins” ratio (w/w) and an increase in the SMP percentage or a decrease in the hydrophilic/hydrophobic phase ratio, respectively, whereas size of the SMP particles had no effect. Maximum values of 58 and 29% were obtained for MEF and MEP, respectively, with a 95/5 (w/w) phase ratio and 5% (w/w) of SMP in the hydrophobic phase.
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