Angelopoulou, D., Meunier, V., Forny, L. et al. (3 more authors) (2021) Particle surface design for enhanced reconstitution of fat-based food powders. Powder Technology, 393. pp. 397-404. ISSN 0032-5910
Abstract
Spray-dried milk powders are characterized by an underrepresentation of hydrophilic compounds on the particle surface compared to the bulk, which renders reconstitution unfavourable. To overcome this issue, in the present study we instigated the coating of whole milk powder with two types of micronized lactose: crystalline and amorphous.
We demonstrate that deposition of micronized lactose on the surface of whole milk powder leads to an increase in the reconstitution rate at 21 °C, correlated with a decrease in the apparent contact angle of the material. We also show that the physical solid state of micronized lactose is an important factor influencing the reconstitution performance of coated whole milk powder; If micronized lactose is amorphous, increasing the coating concentration beyond a certain point has little or no further effect on the reconstitution kinetics, which could be explained by viscosity build-up effects that hamper capillary penetration and sinking.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021 Elsevier B.V. This is an author produced version of a paper subsequently published in Powder Technology. Uploaded in accordance with the publisher's self-archiving policy. Article available under the terms of the CC-BY-NC-ND licence (https://creativecommons.org/licenses/by-nc-nd/4.0/). |
Keywords: | Food powders; Reconstitution; Wettability; Sinking; Dry coating; Particle surface |
Dates: |
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Institution: | The University of Sheffield |
Academic Units: | The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Chemical and Biological Engineering (Sheffield) |
Depositing User: | Symplectic Sheffield |
Date Deposited: | 04 Jan 2022 13:26 |
Last Modified: | 24 Jul 2022 00:13 |
Status: | Published |
Publisher: | Elsevier BV |
Refereed: | Yes |
Identification Number: | 10.1016/j.powtec.2021.07.054 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:182031 |
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