On the Mechanisms of Surface Formation and the Surface Compositions of Industrial Milk Powders

Kim, Esther H.-J.; Chen, Xiao; Pearce, David

doi:10.1081/drt-120017747

Cited by 176 publications

(115 citation statements)

References 8 publications

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“…Overrepresentation of fat has been already observed and attributed to a slower migration of free fat and the large fat droplets toward the interior of the drying droplet while water vaporizes [20]. If the formation of the dry crust is fast, there would be more fat at the surface of powder particles.…”

Section: Proposed Mechanismsmentioning

confidence: 96%

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: Proposed Mechanismsmentioning

confidence: 96%

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

“…They were reported to be distributed mainly on the inner surface of spraydried powders formulated with NaCl (Chindapan, Devahastin, & Chiewchan, 2010;Walton & Mumford, 1999). According to Kim, Chen, and Pearce (2003), during spray-drying there will be water diffusion towards the surface and solutes to the inner layer of droplets driven by concentration gradients. Components of lower molecular size will have much higher diffusivity and tend to be distributed on the inner layers of powders after spraydrying.…”

Section: Cohesion Indexmentioning

confidence: 99%

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Wang

Dufour²,

Zhou

2015

CyTA - Journal of Food

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“…Though these two theories shed some light onto the mechanisms of particle formation and the composition and structure of the resulting powder particles, further research must be conducted to understand the interactions of kinetic forces on particle formation (Kim et al, 2003). Little is known about the dynamic interactions which proceed during formation of droplets.…”

Section: Possible Surface Formation Mechanismsmentioning

confidence: 99%

“…The second theory, supported by the work of Kim et al (2003) and Kentish et al (2005), based on slab drying experiments with a food model system containing water, sucrose, and sodium caseinate, takes into account the differences in binary diffusion coefficients of the spray-dried molecules. Because the binary diffusion coefficient in an aqueous solution can vary significantly between high molecular weight components and low molecular weight components, the transport velocity of each component towards the center of the droplet may be very different.…”

Section: Possible Surface Formation Mechanismsmentioning

confidence: 99%

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Gualco¹

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There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it has historically exhibited poor solubility when reconstituted into water, which severely restricts the food applications for which it is suitable. There is some existing evidence that milk protein concentrates which contain elevated levels of sodium exhibit higher solubility upon reconstitution into water. The main objective of this thesis project was to demonstrate the effect of sodium chloride, added to diafiltration water utilized during the manufacturing process, on the solubility of milk protein concentrate.It was observed that the addition of sodium chloride into diafiltration water at levels of 50 mM, 100 mM, and 150 mM had a beneficial effect on the solubility of milk protein concentrate across a variety of reconstitution conditions. For example, when milk protein concentrate was mixed for 1 h on a stage mixer at 23 °C ± 1 °C, a significant increase (p < 0.001) in mean solubility was observed when at least 50 mM NaCl had been incorporated into DF water. The incorporation of 50 mM NaCl into DF water v significantly increased (p < 0.001) the mean solubility of milk protein concentrate from 59.81 % to between 64.34 % and 71.78 %. The addition of 100 mM NaCl significantly increased (p < 0.001) the solubility to between 88.80 % and 96.24 %, and the addition of 150 mM NaCl significantly increased (p = 0.005) the solubility to between 92.79 % and 100 %.Minerals analysis of dry powders revealed a significant increase (p < 0.001) in levels of sodium. The addition of 50 mM NaCl into DF water was associated with a significant increase (p < 0.001) in powder Na content to between 2.48 mg/g and 7.44 mg/g. The addition of 100 mM NaCl into DF water was associated with a significant increase (p = 0.002) in powder Na content to between 5.80 mg /g and 10.75 mg/g, and the addition of 150 mM NaCl into DF water was associated with a significant increase (p = 0.001) in powder Na content to between 9.57 mg/g and 14.53 mg/g. A significant difference (p < 0.001) in magnesium level was also detected. Differences in calcium content were not found to be statistically significant (p = 0.016) at α = 0.01.Preliminary observations of milk protein concentrate upon reconstitution were made using a confocal laser scanning microscopy method. This method showed evidence of possible differences in powder particle rehydration and affinity for lipid association between powder particles manufactured at different treatment levels. As the level of NaCl incorp...

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On the Mechanisms of Surface Formation and the Surface Compositions of Industrial Milk Powders

Cited by 176 publications

References 8 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

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

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