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Influence of a Lipid Phase on the Physical Properties of Spray‐Dried Maltodextrin Powders
Author(s) -
Martins P. C.,
Kieckbusch T. G.
Publication year - 2010
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.200900461
Subject(s) - maltodextrin , spray drying , wetting , materials science , melting point , palm stearin , chemical engineering , particle size , chemistry , chromatography , palm oil , food science , composite material , engineering
Maltodextrin powders containing 5, 10, 15, 20 and 25 % from three different palm oil fractions were produced by spray‐drying emulsions with 30 wt % total solids content. The effect of the lipid phase on the characteristics of the particles was evaluated. Oilless spray‐dried particles presented a smaller average size and reduced wettability as compared to the commercial product. An increase in fat content resulted in a decrease in true density while the Hausner Ratio and average diameter of the particles increased. The powders containing palm olefins (melting points, 14 °C and 18 °C) were stickier than the product containing stearin (melting point, 51 °C).