Abstract:The process of adding soy lecithin to milk (lecithination), followed by the agglomeration stage and drying, are the goal to increase the powder dispersion in water. This work studies the physical characteristics of milk lecithinated by the addition of raw and clarified lecithins with hydrogen peroxide, which was dried by lyophilization. The main objective was to compare the behavior between the particles of powdered milk, added 0.4% (w/v), 0.8% (w/v) and 1.0% (w/v) lecithin raw and clarified. The amount of add… Show more
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