Abstract
Buttermilk, a by-product of butter manufacture, was examined for its potential as an encapsulant for omega-3 oil (fish oil) emulsions (35% total solids; 17.5% fish oil) and powders (50% fish oil w/w, dry basis). Whole buttermilk on its own or in combination with glucose syrup improved the oxidative stability of the emulsions and powders. With judicious formulation, pH adjustment and heat treatment, buttermilk exhibited superior encapsulating properties compared to skim milk for fish oils. This research provides the industry with an alternative use of the whole buttermilk as an encapsulant for fish oils for food applications.
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