THERMAL ANALYZER AND MICRO FT-IR DSC SYSTEM USED TO DETERMINE THE PROTECTIVE ABILITY OF MICROENCAPSULATED SQUID OIL/

Squid oil was microencapsulated by spray drying method. Gelatin, sodiu m caseinate, maltodextrin were contained in spray drying formulation w ith or without lecithin and microcrystalline cellulose (Avicel). The t hermal stability of the unencapsulated and encapsulated squid oils was determined by pressure differential scanning calorimetry (PDSC), Four ier transform infrared (FT-IR) microscopic photometer with DSC system and themogravimetric analysis (TGA). The results indicate that the abo ve analytical apparatus is an easy and reliable method to investigate the samples and that the microcapsule prepared by spray-dried formulat ion with lecithin as an emulsifier and Avicel as a stabilizer exhibits more stable thermal stability and longer shelf-life.