Abstract
Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 g/cm3, their Angle 35.45 degrees, solubility 92.91%, and hygroscopicity 0.77%. It was also confirmed that the effect of reconstituted milk emulsifying was good, with relatively stable solution, and the main particle size was about 353.3 nm. Additionally, the results of scanning electron microscopy (SEM) measurement showed that the cashew microcapsule particle was full spherical and uniform distribution, and the diameter of most of them was about 25 nm, showing good embedding effect.
Publication Date
12-28-2016
First Page
196
Last Page
200
DOI
10.13652/j.issn.1003-5788.2016.12.042
Recommended Citation
Sida, CHEN; Lu, LIANG; Yuting, LI; Xiaoyan, YAN; Chengmei, LIU; Yejun, ZHONG; Junzhen, ZHONG; and Yang, XIONG
(2016)
"Preparation and characterization of the powder microcapsules of cashew nut,"
Food and Machinery: Vol. 32:
Iss.
12, Article 42.
DOI: 10.13652/j.issn.1003-5788.2016.12.042
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/42
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