Abstract Highly re-dispersible dry emulsions were obtained through drying konjac glucomannan (KGM) or monoglyceride (MG) structured O/W emulsions. Emulsion powders showed different morphologies, particle size and surface microstructures, depending on the drying method (spray/freeze-drying), and the emulsion compositions. The introduction of a low level of KGM (0.15 wt%) and MG (1 wt%) significantly reduced the level of maltodextrin as wall material. All powdered emulsions showed rapid re-hydration in water. Compared with original emulsions before drying, re-constituted emulsions from spray-dried powders showed slightly increased mean droplet size while that from freeze-dried ones showed slightly decreased mean droplet size. KGM significantly decreased the initial viscosity (p 93% in average). The findings in this study make it possible to obtain emulsion powders and their reconstitutions with desired properties by structuring the original emulsions before drying, and confirmed the possibility of KGM and MG in producing low-cost emulsion powders and the potential of these dry emulsions as novel solid delivery carriers for lipophilic components.

中文翻译：

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高度可再分散干乳液的制备和表征

摘要 通过干燥魔芋葡甘露聚糖（KGM）或单酸甘油酯（MG）结构的O/W乳剂，获得高度可再分散的干乳剂。取决于干燥方法（喷雾/冷冻干燥）和乳液组成，乳液粉末表现出不同的形态、粒径和表面微观结构。引入低水平的 KGM (0.15 wt%) 和 MG (1 wt%) 显着降低了麦芽糖糊精作为壁材料的水平。所有粉状乳液在水中都显示出快速的再水合。与干燥前的原始乳液相比，喷雾干燥粉末的重构乳液显示平均液滴尺寸略有增加，而冷冻干燥粉末的平均液滴尺寸略有减小。KGM 显着降低了初始粘度（平均 p 为 93%）。