A number of functional-food formulations were encapsulated by spray drying, and the protection from oxidation was studied. Microcapsules of gum arabic and of a ternary mixture of gum arabic, maltodextrin and whey protein isolate showed a high degree of protection and high microencapsulation efficiencies. These microcapsules also had smooth surfaces which kept unaltered during storage.

(Gallardo, G. et al., Microencapsulation of linseed oil by spray drying for functional food application, Food Research International 52 (2013) 473 – 482)