Methods’ combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders

Vignolles, Marie-Laure; Lopez, Christelle; Ehrhardt, J.J.; Lambert, Jacques; Méjean, Serge; Jeantet, Romain; Schuck, Pierre

doi:10.1016/j.jfoodeng.2009.01.018

Cited by 19 publications

(20 citation statements)

References 18 publications

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“…3A and 3B). No free fat layer nor patches were observed probably because their size was too small to be detected by CLSM as already noticed in one of our previous studies [37]. No lactose crystals were observed by phase contrast.…”

Section: Microstructural Observations Of Fat In Powder Particlessupporting

confidence: 54%

“…Methods are summarized hereinafter when identical to those previously detailed elsewhere [37,39]. Sampling was realized after (i) homogenization, (ii) spray atomization (i.e.…”

Section: Methodsmentioning

confidence: 99%

“…In our protocol for fat droplet size measurements in rehydrated powders, sampling was realized under the potential free fat layer, in order to avoid the presence of non-globular fat in the circulating cell [37].…”

Section: Fat Droplet Size Is Not Affected By Drying Air Temperatures mentioning

confidence: 99%

“…However, in this study, XPS was favored to indirectly characterize surface free fat in situ, in the powder. It was a more accurate method to detect small amounts of surface free fat, provided powder particles in aggregates did not tend to be individualized after free fat removal [37].…”

mentioning

confidence: 99%

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Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Vignolles

Lopez

Floch-Fouéré

et al. 2010

Dairy Sci. Technol.

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-Despite the increasing economic impact of fat-filled dairy powders, their manufacture is still empirical. The aim of the study was to understand the mechanisms responsible for fat supramolecular structure in such a dry matrix. For the purpose, emulsions were obtained under controlled manufacturing conditions. Then, they were dried under different inlet air temperatures, leading to different drying kinetics. Fat droplet size was determined in both emulsions and powders. Free fat and surface fat were assessed to characterize fat in the resulting powders. Confocal laser scanning microscopy was used to characterize fat supramolecular structure in situ in the powder particles. Results showed that fat supramolecular structure in fat-filled dairy powders was connected with drying air temperatures, not necessarily with drying kinetics. Inlet air temperature and consequently temperature of the drying droplet had the most significant influence. Such a study considering drying air temperatures and kinetics is essential in elucidating the mechanisms of free fat formation and the presence of fat at the surface of powder particles. Mechanisms underlying fat supramolecular structure in fat-filled dairy powders are proposed: They can be used as a tool to adjust spray-drying air temperatures and kinetics.spray drying / free fat / surface composition / microstructure / mechanism Article published by EDP SciencesRésumé -Structure supramoléculaire de la matière grasse dans les poudres enrichies : un outil de décision pour ajuster les températures de séchage. Malgré l'intérêt économique croissant pour les poudres laitières enrichies en matière grasse, leur fabrication reste empirique à ce jour. L'objectif de cette étude est de comprendre les mécanismes sous-jacents à la structuration supramoléculaire de la matière grasse dans ce type de poudre. Pour cela, des émulsions ont été fabriquées dans des conditions maîtrisées. Elles ont ensuite été séchées avec différentes températures d'air d'entrée, donnant lieu à différentes cinétiques de séchage. La taille des gouttelettes de matière grasse a été mesurée dans les émulsions et les poudres réhydratées. La matière grasse libre et la matière grasse de surface ont été mesurées pour caractériser la matière grasse dans les poudres. La microscopie confocale à balayage laser a été utilisée pour caractériser la structure supramoléculaire de la matière grasse in situ dans les grains de poudre. Les résultats montrent que la structure supramoléculaire de la matière grasse dans les poudres enrichies est corrélée aux températures d'air de séchage, mais pas systématiquement aux cinétiques de séchage. La température d'air d'entrée et par là, la température de la gouttelette de produit en train de sécher, ont l'influence la plus significative. Une telle étude des températures d'air et des cinétiques de séchage est essentielle dans la compréhension des mécanismes de formation de la matière grasse libre et la présence de matière grasse en surface des grains de poudres. Les mécanismes de formatio...

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Section: Microstructural Observations Of Fat In Powder Particlessupporting

confidence: 54%

“…Methods are summarized hereinafter when identical to those previously detailed elsewhere [37,39]. Sampling was realized after (i) homogenization, (ii) spray atomization (i.e.…”

Section: Methodsmentioning

confidence: 99%

Section: Fat Droplet Size Is Not Affected By Drying Air Temperatures mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Vignolles

Lopez

Floch-Fouéré

et al. 2010

Dairy Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Since we are using skim milk powder, it is possible to assume the surface components are mainly proteins and lactose with small amounts of fat. Therefore the equations from the literature (Fäldt and Bergenståhl, 1994) and the average of the standard component values for lactose, protein and fat (Fäldt and Bergenståhl, 1994;Gaiani et al, 2006;Kim et al, 2005;Vignolles et al, 2009) were used to calculate the surface compositions of the powders.…”

Section: X-ray Photoelectron Spectroscopy (Xps)mentioning

confidence: 99%