Preparation and some properties of water-insoluble, whey protein-based microcapsules

A method, consisting of double emulsification and chemical cross-linking with glutaraldehyde was used to prepare whey protein-based microcapsules containing anhydrous milk fat as a model core. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were investigated. In all cases, core retention higher than 88% was accomplished and, in most cases, was not significantly affected by emulsion composition. In all cases, spherical microcapsules, 10-80 microm in diameter, were obtained. Outer topography and the inner structure of microcapsules were significantly affected by the pH of the emulsion. In all cases, microcapsules were practically water-insoluble. Microcapsules similar to the developed prototype may be suitable for controlled core release in application fields where chemical cross-linking is acceptable.