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Microencapsulation Characteristics Depending on Mixing Ratio of Wall Materials and Squid Liver Oil

피복물질과 오징어 간유의 혼합 비율에 따른 미세캡슐화 특성

  • Hwang, Sung-Hee (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 황성희 (대구가톨릭대학교 식품외식산업학부) ;
  • 윤광섭 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2007.01.31

Abstract

This study was carried out to investigate the microencapsulation characteristics of squid liver oil according to various ratios of wall materials and squid liver oil. The emulsion stability and the water binding capacity increased with an increase in wall materials contents. The microencapsulation efficiency was found to be in the order of 7:3>4:6>3:7>5:5>6:4 by mixing ratio of wall materials and squid liver oil; also, ratio of 7:3 was found to be inappropriate because the oil content in the powder was not sufficient. Regarding the fatty acid composition, the content of polyunsaturated fatty acid was found to be over 50% in all treatment groups. The ratio of polyunsaturated to saturated fatty acid of the powder was the highest (2.13) at the mixing ratio of 4:6.

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