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Oil-in-water emulsions had been ready using maltodextrin (18 DE) and sodium caseinate as wall surface materials (with the total wall surface product per total solid content ratio of 30%) after which changed into powder by squirt drying. Reaction area methodology had been used to optimize the factors of squirt drying system i.e. inlet drying temperature, feed circulation rate, and aspiration rate, where in fact the levels had been into the variety of 150-190°C, 9-30 ml/min, a
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