Arabian Journal for Science and Engineering

, Volume 43, Issue 11, pp 6165–6169 | Cite as

Characterization of Spray-Dried Palm Oil Vitamin E Concentrate

  • Siti Norina Selamat
  • Siti Nur Hidayah MohamadEmail author
  • Ida Idayu Muhamad
  • Nozieana Khairuddin
  • Nurul Asmak Md Lazim
Research Article - Chemical Engineering


The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the surface morphology, size, shape, solubility, and moisture content. The micrograph of the vitamin E microcapsules indicated that the feed composition affects the morphology of the product. The particle sizes measured were ranging from 13 to \(29~\upmu \hbox {m}\) with moderate moisture contents (4.5–4.98%) and were not affected by the amount of oil and type of wall material used. The solubility test indicated that there is a relationship between the amount of maltodextrin in formulations and the solubility. The microcapsule was considered soluble since the solubility time was obtained from 178 to 251 s.


Vitamin E Maltodextrin Encapsulation Spray drying 


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Copyright information

© King Fahd University of Petroleum & Minerals 2018

Authors and Affiliations

  • Siti Norina Selamat
    • 1
  • Siti Nur Hidayah Mohamad
    • 1
    Email author
  • Ida Idayu Muhamad
    • 1
    • 2
  • Nozieana Khairuddin
    • 3
  • Nurul Asmak Md Lazim
    • 1
  1. 1.Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy EngineeringUniversiti Teknologi MalaysiaSkudaiMalaysia
  2. 2.IJN-UTM Cardiovascular Engineering Centre, V01 Faculty of Biomedical EngineeringUniversiti Teknologi MalaysiaSkudaiMalaysia
  3. 3.Department of Basic Science and Engineering, Faculty of Agriculture and Food ScienceUPM Bintulu Sarawak CampusBintuluMalaysia

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