https://www.selleckchem.com/pr....oducts/SB-216763.htm
Polyunsaturated fatty acids and α-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween®20, acacia gum or β-glucans-rich extracts from Pleurotus ostreatus). The aim was to study the effects of the surfactants on (a) the oil droplet size distribution and α-tocopherol stability during in vitro digestion, and (b) the oxidative stability during 15 days of accelerated storage. Acacia gum sample had the most stable particle size distribution up to the gastric phas

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