Abstract
Stable emulsions containing 40 or 60% anhydrous butter oil and carbohydrate encapsulants (sucrose, modified starch or all-purpose flour) were spray dried to produce free-flowing shelf-stable powders, according to a 2 x 3 factorial design, replicated three times. Differential scanning calorimetry profiles showed well-defined melting ranges that were related to encapsulant used. Butter oil was almost completely encapsulated when fat content was 40% and sucrose was used as the wall material. Moisture sorption isotherms of powders with sucrose showed characteristic breaks caused by sugar crystallization followed by moisture desorption, whereas powders with modified starch or all-purpose flour continuously absorbed moisture with increasing relative humidity. the solvent-extractable fat fraction increased with increasing relative humidity in all cases. Scanning electron microscopy showed that sucrose-containing powder particles partially dissolved and fused together as a result of moisture uptake, whereas powders with modified starch or all-purpose flour maintained particle identity, even at 80% relative humidity.
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