Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems

“…Loss of sorbed water in spray-dried and freeze-dried products with lactose as the main component was observed after the same period of time (\5 h). Similar results were obtained by Haque and Roos [25], who described that powdered lactose/protein mixtures crystallized when the material was stored at water activity 0.65. Trehalose as a main carbohydrate component of powdered samples A5-A8 and A10, in comparison with lactose, reduced the occurrence of crystallization.…”

“…Crystallization is a phase transition occurring in freezedried and spray-dried amorphous lactose, trehalose or other crystallizing carbohydrates. Crystallization occurs time dependently when water content or temperature exceeds a critical value [25]. A number of researchers have investigated lactose [26,27] or trehalose [28] crystallization occurring in powdered mixtures during water sorption in storage.…”

Solution calorimetry: A novel perspective into the dissolution process of food powders

“…In a dried glassy material, the measured enthalpy might result from the bonds created between the water molecules and the hydrogen-bonding sites (Lechuga-Ballesteros, Miller, & Zhang, 2002;Miller & de Pablo, 2000). Haque and Roos (2006) recently speculated that freeze-dried (FD) materials might have a higher amount of hydrogen bonding sites available for water molecules in sorption than spray-dried (SD) materials. Indeed, even a small increase in moisture content of a drug above a critical value of 3% was shown to significantly decrease its dissolution rate (Li, Wei, Fleres, Comfort, & Royce, 2004).…”

Physical Properties of Inulin and Technological Applications

“…The Tg contributes for the identification, prediction, and control of the stability of food products during the processing and storage. The value has been employed in lipids with different polymorphic forms to differentiate the type of lipid; in proteins it is related to the thermal stability (Bell and Hageman 1996), while in sugars it is the technological base for the processing of amorphous sugars in dairy products (Haque and Roos 2006). In the field of food products, glass transition temperature may be employed for predicting the stability of the products during the processing and storage.…”