| 摘要 |
Chia (Salvia Hispanica) oil comprises a vegetarian source of omega-3 fatty acid, in particular alpha-linolenic acid. A free flowing soluble powder is formed by emulsifying cold pressed chia oil with a solution of encapsulate material such as carrageenan or pectin with protein. The emulsion is spray dried to form an encapsulate. The powdered encapsulate is then agglomerated to increase the size of the particles to 60-80 microns. The encapsulation process increases the chia oils oxidation stability. The powder is wetted easily and can be added to food products such as baked goods, jams and yogurts during the production process. |
