Studies on the Microencapsulation of ${\omega}-3$ Polyunsaturated Fatty Acid

${\omega}-3$계 지방산의 미세캡슬화에 관한 연구

  • Kim, Chul-Hyun (Seoul Dairy co-op., Institute of Dairy Food Research) ;
  • Lee, Kyung-Wook (Seoul Dairy co-op., Institute of Dairy Food Research) ;
  • Baick, Seung-Chun (Seoul Dairy co-op., Institute of Dairy food nesearch) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University) ;
  • Kang, Jong-Ok (Department of Animal Science, Dankook University)
  • Published : 1996.08.30


This study was carried out to investigate the microencapsulatuion of ${\omega}-3$ fatty acid isolated from fish oil and to obtain fundamental information on the utilization of the ${\omega}-3$ fatty acid in the dairy foods field. To obtain the desirable microencapsulation efficiency, 1.5% agar and 0.5% gelatin were used as coating materials, and 0.5% SFAN 60 (HLB 4.5 value) was used to maintain the emulsion stability. The optimal mixing ratio of coating material to core material was 8:2 (w/w). The thermostability of microencapsulated product was not maintained above $60^{\circ}C$. Microencapsulation efficiency was kept at about 90% at $4^{\circ}C$ and $10^{\circ}C$ for 7 days storage at various temperatures. At $20^{\circ}C$ and $30^{\circ}C$, however, about 80% microencapsulatuion efficiency was obtained for 3 days storage. About 80.57% microcapsule was destroyed by 1%> pepsin solution at $37^{\circ}C$ for 10 min.


microencapsulation;poylunsaturated fatty acids;HLB value