Nutritional oil for infant formula food was microencapsulated by the spray drying method with coating materials including maltodextrin(MD) ,soy protein isolate(SPI) ,and emulsifi er(soy lecithin) . Vegetable oil blend was prepared by mixing coconut oil,safower oil and soybean oil at a ratio to achieve a fatty acid profi le comparable to human milk fat(HMF) . The fatty acid composition of the product was determined by capillary gas chromatograph. As a result,the composition was as close as possible to that of HMF,it could be used for infant fomular food to make up some defi ciencies of milk powder in nutrition and functional properties. Furthermore,the glass transition temperature(Tg) of the wall material was determined by DSC and its Tg was 66.42℃. It provided a theoretical basis for the storage of the product at the normal temperature.
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