Premium
Physical Properties of Encapsulated Spray‐Dried Milkfat
Author(s) -
ONWULATA C.,
SMITH P. W.,
CRAIG J. C.,
HOLSINGER V. H.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06957.x
Subject(s) - butterfat , spray drying , angle of repose , sucrose , food science , chemistry , moisture , bulk density , water content , particle size , pellets , milk fat , materials science , chromatography , organic chemistry , composite material , environmental science , geotechnical engineering , soil science , engineering , soil water , linseed oil
Spray‐dried encapsulated milk fat powders were prepared from stable emulsions containing 40‐60% milk fat and carbohydrate matrices. Moisture content of the spray‐dried powders varied from 1‐4%. Lowest free fat content (<10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46°, and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 μm with 80% of the particles < 100 μm. Powders with best physical properties were made with 40‐50% butteroil encapsulated in sucrose.