IDS2010 Jones et al.pdf (1.42 MB)
Download fileEffect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
conference contribution
posted on 03.03.2011, 11:03 authored by James R. Jones, Dominic C. Prime, Mark C. Leaper, David J. Richardson, Chris RiellyChris Rielly, Andy StapleyAndy StapleyThe surface composition of food powders created from spray drying solutions
containing various ratios of sodium caseinate, maltodextrin and soya oil have been
analysed by Electron Spectroscopy for Chemical Analysis. The results show significant
enrichment of oil at the surface of particles compared to the bulk phase, and (when the
non-oil components only are considered), a significant surface enrichment of sodium
caseinate also. The study found evidence of high levels (80%) of surface fat even on
particles of food industry grade (92.5%) sodium caseinate containing only 1% fat.
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