Influence of a Lipid Phase on the Physical Properties of Spray‐Dried Maltodextrin Powders | Zendy

Martins P. C. | Zendy; Kieckbusch T. G. | Zendy

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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).

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