Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Shi, Qilong; Fang, Zhongxiang; Bhandari, Bhesh

doi:10.1080/07373937.2013.783593

Cited by 123 publications

(139 citation statements)

References 41 publications

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“…It is also generally recognized that dispersions of maltodextrin and gum Arabic are Newtonian in nature at concentrations of >10% [Meer, 1980;Dokic et al, 1998;Mothe & Rao, 1999]. In the work presented by Shi et al [2013], an increase in MD total solid ratio in the feed solution (water/MD/Capilano Natural Australian Unauthenticated Download Date | 5/10/18 9:11 PM honey solution) from 0 to 39.5% led to a negligible increase in viscosity from 6.00 to 8.00 mPa×s.…”

Section: Viscositymentioning

confidence: 96%

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

Samborska¹,

Gajek²,

Kamińska-Dwórznicka³

2015

Pol. J. Food Nutr. Sci.

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The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The infl uence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifl oral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantifi ed in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time.

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Section: Viscositymentioning

confidence: 96%

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

Samborska¹,

Gajek²,

Kamińska-Dwórznicka³

2015

Pol. J. Food Nutr. Sci.

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“…Shi et al . () studied the efficiency of whey protein isolate (WPI) and maltodextrin as drying aids during honey spray drying. The addition of small amount of WPI (0.5% w/w) reduced the amount of carrier required to spray‐dry honey.…”

Section: Introductionmentioning

confidence: 91%

“…During spray drying (outlet air temperature ranging from 60 to 100 °C), usually the product temperature exceeds the T g . As a result, the problems of stickiness are observed – material in an amorphous ‘rubbery’ form is not transformed into a powder form, due to particle–particle cohesion and particle–wall adhesion the liquid‐like material sticks to the chamber walls (Truong et al ., ; Shi et al ., ). There are several approaches to eliminate these stickiness problems: (i) the selection of appropriate process parameters, (ii) the use of specially constructed dryers, (iii) the addition carrier substances and drying aids.…”

Section: Introductionmentioning

confidence: 99%

The influence of sodium caseinate on the physical properties of spray‐dried honey

Samborska

Langa

Kamińska-Dwórznicka

et al. 2014

Int J of Food Sci Tech

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Summary The aim of this work was to spray dry honey (rape and buckwheat varieties) with Arabic gum (AG) as a carrier alone or in combination with sodium caseinate (1% and 2% w/w NaCas) as a drying aid. Powder recovery ranged from 66.2 ± 0.7% to 75.8 ± 4.9%, and the values were significantly higher for samples containing NaCas. Powders were characterised by good flowability, the addition of NaCas had positive impact on this factor. However, the hygroscopicity of protein‐containing powders was higher, especially at 2% w/w of NaCas. Powders hygroscopicity was related to particle size: AG powder of the smallest particle size was the most hygroscopic, while the particle size did not affected flowability, which was strongly related to the feed solution composition. Based on the obtained results, it was concluded that the addition of 1% w/w of NaCas as a drying aid during buckwheat and rape honey spray drying with Arabic gum as a carrier is favourable, while the further increase of protein content does not give additional benefits.

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“…Additionally, Saavedra et al (2015) reported the T g in the range of 52-100°C of a set of MXs with different DE and DP (Saavedra et al, 2015). Overall, for the drying of fruit juices it is preferred to employ a carrying agent with a T g higher than 100°C and in a composition relative to the food product of 10-60% in weight (Mishra, Mishra, & Lata, 2014;Oberoi & Sogi, 2015;Shi, Fang, & Bhandari, 2013). It is worth to mention that in the case of multicomponent systems, the overall T g of the system does not follow an additive behavior of the individual components, and additionally it depends on the amount of water adsorbed from the environment.…”

Section: Setting the Spray Drying Conditions Based On The T G Of The mentioning

confidence: 99%

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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Urizar (2018) Obtaining orange juice-maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization, CyTA -Journal of Food, 16:1, 61-69, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglomerated were obtained with a characteristic color. The powders were subjected to water adsorption and characterized. The effect of the MX added was the increase in the adsorption of water and the subsequent depression in the glass transition temperature (T g ). The microstructure did not crystalize at any water activity, but the phase changed from an amorphous solid to a solid covered by saturated liquid. Additionally, a simple mathematical model based on the molar fractions and the T g of the individual components was proposed for predicting the overall T g of the ternary system water-OJ-MX. The results presented herein may contribute to the processing of sugar-rich systems and in the stability of food products.Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización RESUMEN Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo de color blanco y apariencia fina sin aglomeración. Los polvos fueron sometidos a un proceso de adsorción de agua y caracterizados. El efecto de la adición de la MX fue el incremento en la adsorción de agua y la subsecuente depresión en el valor de la temperatura de transición vítrea (T g ). Para todas las actividades de agua evaluadas la microestructura no cristalizó, pero la fase cambió de un sólido amorfo a un sólido cubierto por líquido saturado. Adicionalmente se propuso para la predicción del valor de T g del sistema ternario agua-OJ-MX, el uso de un modelo matemático simple basado en las fracciones molares y los valores de T g de los componentes individuales. Los resultados obtenidos pueden contribuir para el procesamiento de sistemas ricos en azúcares y en la estabilidad de productos alimenticios. ARTICLE HISTORY

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Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Cited by 123 publications

References 41 publications

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

The influence of sodium caseinate on the physical properties of spray‐dried honey

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

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