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The influence of sodium caseinate on the physical properties of spray‐dried honey
Author(s) -
Samborska Katarzyna,
Langa Elwira,
KamińskaDwórznicka Anna,
WitrowaRajchert Dorota
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12629
Subject(s) - spray drying , gum arabic , sodium caseinate , arabic , particle size , materials science , sodium alginate , particle (ecology) , food science , sodium , chemistry , chromatography , metallurgy , philosophy , linguistics , oceanography , geology
Summary The aim of this work was to spray dry honey (rape and buckwheat varieties) with Arabic gum ( AG ) as a carrier alone or in combination with sodium caseinate (1% and 2% w/w NaCas) as a drying aid. Powder recovery ranged from 66.2 ± 0.7% to 75.8 ± 4.9%, and the values were significantly higher for samples containing NaCas. Powders were characterised by good flowability, the addition of NaCas had positive impact on this factor. However, the hygroscopicity of protein‐containing powders was higher, especially at 2% w/w of NaCas. Powders hygroscopicity was related to particle size: AG powder of the smallest particle size was the most hygroscopic, while the particle size did not affected flowability, which was strongly related to the feed solution composition. Based on the obtained results, it was concluded that the addition of 1% w/w of NaCas as a drying aid during buckwheat and rape honey spray drying with Arabic gum as a carrier is favourable, while the further increase of protein content does not give additional benefits.