Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

The effects of protein concentration and blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed concentrate, on fish oil microencapsulation efficiency oxidative stability were assessed. Trypsin protease M, from Aspergillus oryzae, used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) good physical properties, regardless content inclusion. Intact α-lactalbumin β-lactoglobulin their peptides involved in stabilizing droplets. Disulfide interchange resulted formation aggregates, which more pronounced samples containing Procream. Although all relatively stability, most better at versus 0.5% protein. Protease M hydrolysate + the highest content. Results demonstrated that reduced inclusion level, can partially replace expensive ingredients microencapsulation, when blended select hydrolysate.