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Flow and Compaction of Spray‐Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides
Author(s) -
ONWULATA C.I.,
SMITH P.W.,
HOLSINGER V.H.
Publication year - 1995
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.1365-2621.1995.tb06242.x
Subject(s) - butterfat , anhydrous , lactose , maltose , compaction , chemistry , disaccharide , food science , chromatography , sucrose , sugar , chemical engineering , materials science , organic chemistry , milk fat , composite material , linseed oil , engineering
Anhydrous butteroil or a high‐melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk‐fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.