Sugar beet pectin: A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying

@inproceedings{Drusch2007SugarBP,
  title={Sugar beet pectin: A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying},
  author={Stephan Drusch},
  year={2007}
}
Abstract Fish oil rich in long-chain polyunsaturated fatty acids was microencapsulated in a matrix of sugar beet pectin and glucose syrup. In two emulsification experiments, composition and homogenisation conditions were optimised for preparation of a stable feed emulsion for spray-drying. The median of the oil droplet size was significantly influenced by the composition of the emulsion as well as homogenisation pressure, but not by the number of passes. With a median of the oil droplet size… CONTINUE READING

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