Microstructure and long-term stability of spray dried emulsions with ultra-high oil content

The aim of this study was to investigate the microstructure and long-term mechanical as well oxidative stability of a new class of spray dried emulsion containing ultrahigh oil content. Emulsion (20 wt% oil) stabilized by whey protein (1 wt%) was thermally cross-linked at 82°C for 10 minutes and spray dried without any additional wall materials using inlet/outlet air temperature of 105 ± 2/65 ± 2 °C, respectively at a pilot scale. Confocal micrograph showed cohesive cross-linked whey protein film present at the oil-water interface and at the powder surface stabilising the oil powder particles containing 95.3 wt% oil. The mean droplet size of parent emulsion (0.21, 0.38, 0.76, 2.31 μm) significantly influenced the mechanical stability of the resulting oil powder in terms of oil leakage (2.73, 0.93, 4.1, 7.54 wt%) upon compaction. Scanning electron microscopy revealed the level of surface oil and porous “sponge” like internal microstructure of the oil powder with polyhedral, closely packed droplets. Strong correlations existed between the mechanical properties of the oil powder and the oxidative stability over 5 months. The kinetics of oxidation of oil powder was higher than that of corresponding bulk oil with or without added antioxidants as evidenced by evolution of primary oxidation products (hydroperoxides) and secondary oxidation products (hexanal). This might be due to the multi-step processing (e.g. homogenization, thermal cross-linking, spray drying) as well as inability of the cohesive but permeable protein matrix to protect the ultra-high content of oil droplets from diffusion of oxygen and prooxidants