Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems

ABSTRACT Ethyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle‐size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P < 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal‐todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles.