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Microencapsulation of Cheese Ripening Systems: Formation of Microcapsules

Department of Food Science and Cheese Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

Microcapsules were formed that consisted of a milk fat coat containing aqueous protein or glucose "carrier" vacuoles stabilized by sorbitan esters of stearate or oleate. Microencapsulation was accomplished by extruding a water/oil emulsion, consisting of an aqueous solution (carrier) dispersed in a molten mixture of milk fat and emulsifier, under high pressure through an orifice submerged in a chilled dispersion fluid (water or milk). Extent of encapsulation was dependent on process variables such as emulsifier type, concentration and proportions of different emulsifiers, dispersion fluid temperature, ratio of aqueous carrier solution to milk fat, and concentration of solids in the aqueous vacuoles. Maximum encapsulation efficiency ranged between 80 and 90%.