The Characteristic of Powdered Oils and Its Application to Food

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  • INO Hironori
    Software Development Dept., Foods Division, Miyoshi Oil & Fat Co., Ltd.

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Other Title
  • 粉末油脂の特性と食品への応用例
  • フンマツ ユシ ノ トクセイ ト ショクヒン エ ノ オウヨウレイ

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Abstract

<p>Spray drying is the most common technique to produce powdered food. Recently, the use of powdered oils is grown in the food marketplace. Powdered oils are prepared from sub-micron oil-in-water emulsions to maintain high emulsification stability. A powder can be dissolved in water easily, and keep an emulsification stability for a long time. Encapsulated oil droplets of powdered oils are dispersed in the microstructure of food (bread, cakes, cookies, soup, etc) by mixing, and they interact with gluten and starch. Therefore, application of powdered oils to food is to give it soft and moistened texture.</p>

Journal

  • Oleoscience

    Oleoscience 19 (10), 417-422, 2019

    Japan Oil Chemists' Society

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