Abstract
This study aims encapsulation of Hem Iron and applying it to the food industry. Hem Iron was encapsulated by a few of fatty acids and fatty acid esters using two kinds of encapsulation methods that are the in-situ method and coacervation method. In these experiments, such preparation conditions as the agitation velocity, the kinds of fatty acids or fatty acid esters, the weight ratio of wall material to Hem Iron, and the concentration of stabilizer were changed stepwise. Capsules were characterized with respect to the capsule diameter, the content of Hem Iron and the encapsulation efficiency. In the first encapsulation method, it was found that increasing the agitation velocity and using casein sodium as stabilizer decreased the capsule diameter. In the second encapsulation method, it was found that the addition of only water phase into suspension resulted in the poor encapsulation efficiency, however the temperature change of suspension after the addition of water phase increased the encapsulation efficiency.
