Abstract
This work aimed at valorizing by-products of the agrifood industry: powders deriving from rapeseed press-cakes and cocoa. Novel oil-in-water emulsions stabilized by these vegetal powders were formulated and were dehydrated by freeze-drying and spray-drying. Dry emulsions of at least 40% oil content and with a moisture content below 2.6 wt% were obtained. Dry-emulsions did not exhibit any clumping even after several months of storage at room temperature, and were redispersible in water. To compare the ability of the drying process to preserve the state of dispersion, the size distributions of the oil droplets were compared before dehydration and after redispersion of the dry emulsions in an aqueous phase. Several oil-to-vegetal powder weight ratios were probed, and the impact of a solid filler –lactose– was investigated.
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