Ashokkumar, CMurugan, BBaskaran, DVeerapandian, VKarthiayani, ATANUVAS2019-02-132019-02-132018-05http://krishikosh.egranth.ac.in/handle/1/5810094906TNV_Ijcmas_2018_7(5)2391-2402The objective of this study was to evaluate the effect of different wall materials and the processing parameters on the microencapsulation of olive oil by spray drying. Casein, maltodextrin and guar gum were used to produce olive microcapsules. Different combination of wall materials (casein/maltodextrin at 1:1 ratio, casein/maltodextrin at 1:2 ratio, maltodextrin/guar gum and casein/maltodextrin/guar gum) and inlet air temperature (140, 160 and 180˚C), for a total of 4 combination of emulsions were prepared. The feed emulsions were characterized for stability and viscosity followed by drying of emulsions in a laboratory scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, moisture content, water activity and flowing characteristics of powder. Among the four wall material combinations evaluated, the combination of casein, maltodextrin and guar gum combination (1:1.98:0.02 ratios) showed the best performance, with the highest encapsulation efficiency.enVeterinary ScienceArticle