Engineering improved fat encapsulation for food powders

将脂肪和油脂封装成粉末在食品工业中有广泛的应用，产品包括奶油、汤、婴儿配方奶粉和营养食品粉末。将液体乳状液喷雾干燥成粉末，是通过延长产品的保质期、营养含量和功能性来制造高价值产品的不可或缺的部分。该项目将为高脂肪粉末的生产产生新的协议，在提高生产效率和从回收的成分中开发新产品方面具有直接的商业利益。这一知识将有利于澳大利亚食品粉末的制造，目前澳大利亚的食品粉末价值约为6亿澳元/年，并可能扩大出口市场提供的产品种类。

Encapsulation of fats and oils into powders has wide applications in the food industry, with products including creamers, soups, infant formula, and nutraceutical powders. Spray drying of liquid emulsions into powders is an integral part to manufacture high value products by extending their shelf life, nutritional content, and functionality. This project will generate new protocols for the production of high-fat powders, with direct commercial benefits in improved production efficiency and new product development from recovered ingredients. The knowledge will benefit the manufacturing of food powders in Australia, currently valued around $600M AUD pa, and will potentially expand the variety of product offering for the export market.