Encapsulation efficiency of canola oil powders with 40% or 60% oil loading (oil:protein ratios of 3.3 and 7.5 w/w, respectively), prepared from emulsions with different total solids (30% TS light grey and 40% TS dark grey) prior to drying. The encapsulant was a blend of whey protein concentrate (WPC) or sodium caseinate (NaCas) and sucrose (Suc) (protein:carbohydrate ratio of 1:3.5 w/w). See footnotes for Table I for details on the preparation and drying of emulsions. Each data point is an average of duplicate measurements. Effect of total solids on encapsulation efficiency is significant at P < 0.05.