Specialised and Novel Powders

Havea, Palatasa; Baldwin, A.J.; Carr, Alistair J.

doi:10.1002/9781444322729.ch8

Cited by 4 publications

(2 citation statements)

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“…The industrial process for cream powder production is similar to that for WMP; however, due to the high fat content in cream, the emulsification of cream is required to stabilize the fat. The most commonly used emulsifiers include caseinate, whey proteins, MPC or SMP depending on considerations related to the ability to stabilize fat and flavor (Havea et al, 2009). The high fat content of the cream emulsion also makes spray drying problematic because of the stickiness and caking of dried cream powder.…”

Section: Cream Powdersmentioning

confidence: 99%

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Drying in the Dairy Industry

Floch-Fouéré¹,

Schuck²,

Tanguy³

et al. 2020

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Spray drying is a common technique used to convert a liquid, a slurry, an emulsion, a suspension or a low viscosity paste into dried powder. This process involves atomizing (or spraying) the feed material into very small droplets which subsequently come into contact with a hightemperature air-drying medium in a drying chamber. The large surface area of the atomized droplets of the feed material imparts a very fast drying rate (Woo, 2017). Due to the unique characteristics of the spray-drying process, especially its short drying time and rapid water evaporation, it has been used not only in the food and dairy industries, but also in many other industrial sectors such as pharmaceuticals, agrochemicals, chemicals, detergents, pigments, biotechnology and ceramics (

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Section: Cream Powdersmentioning

confidence: 99%

“…Aged cheese is often used as a starting material in the production of cheese powder to compensate for the loss of aroma and flavor during spray drying (Havea et al, 2009;Písecký, 2005). Four main steps are involved in cheese powder production (Figure 1.5).…”

Section: Cheese Powdersmentioning

confidence: 99%