Kramm, KathrinKathrinKrammHeuer, JonasJonasHeuerMeunier, Vincent D. M.Vincent D. M.MeunierArbter, PhilippPhilippArbterHeinrich, StefanStefanHeinrichHaas, KlaraKlaraHaas2024-08-092024-08-092024-12-01Journal of Food Engineering 383: 112228 (2024)https://hdl.handle.net/11420/48686In this study, the production of a novel oleaginous yeast-based milk powder alternative is presented. Three formulations, comprising yeast oil, oleaginous yeast cell lysate, and whole cells, were analyzed and compared to a reference formulation, covering the entire process from fermentation to powder analysis. The whole cell formulation exhibited highest encapsulating efficiency and low surface lipid content, indicating improved stability. Moreover, the formulation with cell lysate and whole cells showed larger oil droplet sizes in emulsions and spray-dried particles, and higher viscosity in rheological studies compared to the reference formulation. Electron microscopic images revealed morphological differences in spray-dried particles, emphasizing the impact of yeast oil integration. Concluding, formulations using oleaginous yeast present a complex system with diverse components. While this research pioneers oleaginous yeast integration into milk alternatives, further experiments are essential for a comprehensive understanding of observed effects and unlocking the full potential of these innovative and novel formulations.en0260-87742024Elsevierhttps://creativecommons.org/licenses/by/4.0/EmulsionFermentationFood powderHomogenizationOleaginous yeastSingle cell oilSpray dryingTechnology::660: Chemical EngineeringJournal Article10.15480/882.1320410.1016/j.jfoodeng.2024.11222810.15480/882.13204Journal Article