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VOL. 8, ISSUE 3 (2023)
Spray drying for the encapsulation of oils-A review
Authors
Chethan H M, Nagendra R, Venkatesh, Hanumanthachar Joshi
Abstract
In comparison to other
drying procedures, the use of the spray drying method in the food industry for
the manufacturing of a wide variety of components has become particularly
attractive. In recent years, the spray drying method has been widely used to create
functional meals, medications, and nutritional supplements. Because spray
drying offers more financial benefits than other encapsulation techniques, it
is highly favoured. Oils are encapsulated using the spray drying technology to
improve the handling characteristics of the goods and to increase oxidation
stability by shielding the bioactive ingredients. The type of wall materials,
total solids, and inlet and outlet temperatures are only a few of the variables
that affect the quality of the finished product when encapsulating oils. Hence,
this evaluation emphasises the application and optimization of the spray drying
process for the encapsulation of oils used as food ingredients.
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Pages:20-26
How to cite this article:
Chethan H M, Nagendra R, Venkatesh, Hanumanthachar Joshi "Spray drying for the encapsulation of oils-A review". International Journal of Research in Pharmacy and
Pharmaceutical Sciences, Vol 8, Issue 3, 2023, Pages 20-26
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