The surface composition of spray-dried protein—lactose powders

Fäldt, Pia; Bergenståhl, Björn

doi:10.1016/0927-7757(94)02914-8

Cited by 151 publications

(120 citation statements)

References 3 publications

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“…3A). The formation of surface indentations has been attributed to shrinkage of casein and uneven drying of powder particles at early stages of spray drying [6,32], and to the presence of high levels of protein [8]. Our XPS measurements are consistent with this last statement.…”

Section: Microstructural Observations Of Fat In Powder Particlessupporting

confidence: 81%

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: 81%

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.

View full text Add to dashboard Cite

show abstract

“…This method enables direct investigation of the chemical composition of the powder surface during drying and storage. Investigation of spray-dried protein/lactose solutions has shown that powders are covered by protein even at very low protein content in the solution before drying (24). In this paper, we report results from spray-drying of sodium caseinate/lactose solutions and emulsions containing sodium caseinate/lactose together with soybean Fig.…”

Section: Introductionmentioning

confidence: 93%

Changes in Surface Composition of Spray-Dried Food Powders due to Lactose Crystallization

Fäldt¹,

Bergenståhl²

1996

LWT - Food Science and Technology

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“…The decrease of surface tension at the air/water interface may be observed along with significant coverage of protein at the surface 13 . In addition, the difference between bulk and surface composition may be triggered by the disintegration behaviour of the emulsions during droplet generation or atomization.…”

Section: Introductionmentioning

confidence: 99%

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

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Surface composition of dairy powders plays an important role in determining the functionality. However, the surface composition may be different from the bulk composition because of component migration during drying. In this study, a comprehensive mathematical model has been developed to describe the phenomena. To the best of our knowledge, it is the first mathematical model which predicts the dynamics of surface composition during drying. The model consists of a set of equations of conservation of mass of water, lactose, protein, and fat as well as conservation of heat and momentum in which the effects of diffusion induced material migration and surface activity are incorporated. This model is applicable to describe the kinetics of surface composition of dairy droplets during drying. It suggests that both diffusion and protein surface activity govern the component segregation during drying. The study indicates that the model implementing the measured initial surface composition as the initial conditions generates more realistic profiles than the one using the bulk composition. The modeling confirms that the difference between the surface and bulk composition that occurs prior to drying is not primarily governed by diffusion, but the emulsion's atomization behavior seems to play an essential role in the overrepresentation of fat. © 2017 American Institute of Chemical Engineers AIChE J, 63: 2535–2545, 2017

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The surface composition of spray-dried protein—lactose powders

Cited by 151 publications

References 3 publications

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

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

Changes in Surface Composition of Spray-Dried Food Powders due to Lactose Crystallization

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

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