Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

Abstract

a b s t r a c tSpray drying trials were carried out to produce amorphous sucrose powder. Firstly, pure sucrose solutions were prepared and spray dried at inlet and outlet temperatures of 160°C and 70°C, respectively. No amorphous powder was obtained and only 18% of the feed solids were recovered in a crystalline form, with the remaining solids lost as wall deposits. Secondly, sodium caseinate (Na-C) and hydrolyzed whey protein isolate (WPI) were added in sucrose:protein solid ratios of (99.5:0.5) and (99.0:1.0) and drying trials were conducted maintaining the initial drying conditions. In both these cases, greater than 80% of the feed solids were recovered in an amorphous form. The increase in protein concentration from 0.5% to 1% on dry solid basis did not further improve the recovery. The remarkable increase in recovery from a small addition of protein is attributed to preferential migration of protein molecules to the droplet-air interface, and the subsequent transformation of the thin, protein-rich film into a non-sticky glassy state upon drying. This film overcomes both the particle-to-particle and particle-to-wall stickiness. The measured bulk glass rubber transition temperature (T g-r ) values of the bulk mixtures at various moisture contents were very close to the corresponding mean glass transition temperature (T g ) of the pure sucrose indicating that surface layer T g rather than the bulk T g is responsible for this. Electron spectroscopy for chemical analysis (ESCA) studies revealed that the particle surface was covered by 50-58% (by mass) proteins. The calculated glass transition temperature of the surface layer (T g,surface layer ), based on the surface elemental compositions, showed that the T g,surface layer has increased to the extent that it remained within the safe drying envelope of spray drying.

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

“…However, this process is not easy because the major components of fruit juice including organic acids and low molecular weight sugars have a low glass transition temperature, low melting point, high hygroscopicity, and high water solubility which make them sticky. As a result, during spray drying, much of the powder sticks to the chamber wall (Adhikari et al 2009a, b). Therefore, this kind of products cannot be dried without using any additive, so drying aids are used to produce fruit juice powder (Jayasundera et al 2011).…”

Encapsulation of Probiotic Bacillus coagulans for Enhanced Shelf Life

“…Approximately 2g of formulation was transferred to sterile glass vials, under aseptic conditions using a laminar air flow. Cyclone recovery (%) was calculated using the expression [24].…”

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

“…The microstructural aspects of the spray dried products are critically influenced by several parameters such as drying rates, composition, viscosity of the drying carrier aliquots and the atomisation process [27]. The T 4 samples containing oligofructose resulted in more aggregated particles which was due to stickiness caused by low glass transition temperatures of oilogofructose [26][27][28][29].…”