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Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

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conference contribution
posted on 03.03.2011, 11:03 by James R. Jones, Dominic C. Prime, Mark C. Leaper, David J. Richardson, Chris RiellyChris Rielly, Andy StapleyAndy Stapley
The 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.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

JONES, J.R. ... et al, 2010. Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. IN: Tsotsas, E., Metzger, T. and Peglow, M. (eds.). Drying 2010 - Proceedings of the International Drying Symposium IDS 2010, Vol B. 17th International Drying Symposium, Magdeburg, Germany, 3rd-6th October, pp. 1178-1186.

Publisher

DECHEMA (© The authors)

Version

AM (Accepted Manuscript)

Publication date

2010

Notes

This is a conference paper.

ISBN

9783869120362

Language

en