Spray drying is an important method in the food industry for the production of encapsulated oil to improve the handling and flow properties of the powder. In this study, the effect of mixture of polymers on the encapsulation of fish oil by spray drying was investigated. Fish oil powder were produced using different ratios of mixtures of hydroxypropyl methylcellulose (HPMC) 15 cps and HPMC 5 cps.

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