Abstract
The variation of volatile compounds during production of microencapsulated cream powder was investigated. First, maltodextrin (DE18) and sodium caseinate as wall materials were used to obtain microencapsulated cream as an oil-in-water emulsion, then it was spray-dried to produce the microencapsulated cream powder. Headspace solid-phase microextraction was used for isolation of volatiles and gas chromatography-mass spectrometry for identification. Results showed the volatile composition and amounts varied significantly during production of the microencapsulated cream powder. The microencapsulation of volatile acids and lactones in the cream was successfully performed. During spray drying, methyl ketones and limonene concentration decreased while the concentration of aldehydes (especially straight-chain aldehydes) significantly increased, indicating milk fat oxidation. Moreover, the concentration of a heat-treatment-related compound (furfural) increased and a methyl ketone degradation product (2-heptanol) was formed during spray drying.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
