In spray-dried emulsions a wide range of emulsifying constituents including proteins and low molecular weight emulsifiers are used. Due to their different behaviour, combinations of different emulsifying constituents are common, whereupon their interactions may also adversely affect powder properties and stability. Therefore, the impact of whey protein isolate alone or in combination with lecithin, mono-/diglyceride and citrem as low molecular weight emulsifiers on powder characteristics and storage stability were investigated. Temperature stresses were applied to induce instability phenomena. A specific combination of protein and low molecular weight emulsifiers resulted in a reduction in oil droplet size while maintaining encapsulation efficiency. Induction of crystallisation through low temperature stress induced oil release in samples, in which templating for heterogeneous nucleation took place. High temperature stress caused Maillard reaction, protein-fat complexation and phase transition of the matrix resulting in colour changes and reduction of extractable oil.

在喷雾干燥乳液中，使用了广泛的乳化成分，包括蛋白质和低分子量乳化剂。由于它们的不同行为，不同乳化成分的组合很常见，因此它们的相互作用也可能对粉末特性和稳定性产生不利影响。因此，研究了单独的乳清蛋白分离物或与卵磷脂、甘油单酯/甘油二酯和柠檬酸作为低分子量乳化剂的组合对粉末特性和储存稳定性的影响。施加温度应力以引起不稳定现象。蛋白质和低分子量乳化剂的特定组合导致油滴尺寸减小，同时保持包封效率。通过低温应力诱导样品中的油释放诱导结晶，其中发生了异质成核的模​​板。高温应力引起美拉德反应、蛋白质-脂肪络合和基质的相变，导致颜色变化和可提取油的减少。