“…The FT‐IR spectra from all samples and controls were evaluated but, as the different T inlet considered did not produce products with different spectra, only the spectra of the spray‐dried milk powders atomized at 105 °C are presented as an example (Figure ). Theophylline (raw material) showed bands at 3120.96 cm −1 (N–H stretching), at 1716.72 cm −1 and 1668.50 cm −1 (C=O stretching, amide I), at 1566.27 cm −1 (N–H bending, amide II) and the N–H wagging at 742.63 cm −1 . For the samples with milk, regardless the fat content, it was possible to identify bands at 3468.16–3304.20 cm −1 (O–H and N–H stretching in the protein structure), at 1660.78–1643.42 cm −1 and 1546.98–1545.05 cm −1 (amides I and II, respectively, in the proteins’ structure) and in the region of 1200–900 cm −1 , corresponding to the so‐called saccharide bands.…”