This work investigated the effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on fish oil powder preparation using gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. CFG, due to its properties, couldn't form the necessary complex coacervates. Gelatin type significantly impacted physicochemical properties, with PSG showing the lowest peroxide values. The powders dissolved quickly in the gastric phase, and SSOS enhanced coacervate stability and oil digestion. This study provides fundamental information for developing fish oil solid encapsulation preparations.
