Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

By M. Fuchs, C. Turchiuli, M. Bohin, M. Cuvelier, C. Ordonnaud, M. Peyrat-Maillard, E. Dumoulin. 2006

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Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Large particles can be obtained through appropriate choice of spray dryer operating conditions, or the use of agglomeration techniques.([74,173,174]) These recent works have shown that agglomeration of spray dried encapsulated powders through fluidized bed processing MICROENCAPSULATION OF FOOD INGRE”
Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “An option is fluidized bed spray granulation (also called spray-bed-drying), in which a spraydrying step is followed in one or two steps by a secondary agglomeration step in a fluid bed (Fuchs et al. 2006; see also the next section).”
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “Spray drying is a process widely used for microencapsulation of oils and flavours (Fuchs et al., 2006; Ahn et al., 2008; Bae and Lee, 2008; Partanen et al., 2008).”