Influence of a Lipid Phase on the Physical Properties of Spray-Dried Maltodextrin Powders

被引：6
|
作者：
Martins, Pierre C. [1 ]
Kieckbusch, Theo G. [2 ]
机构：
[1] Fed Univ Grande Dourados, Sch Exact Sci & Technol, BR-79804970 Dourados, MS, Brazil
[2] Univ Estadual Campinas, Sch Chem Engn, Campinas, Brazil
来源：
CHEMICAL ENGINEERING & TECHNOLOGY | 2010年 / 33卷 / 02期
关键词：
Flowability; Maltodextrin; Palm oil; Powder; Reconstitution; MILK POWDERS; DAIRY POWDERS; FLOWABILITY; WHOLE;
D O I：
10.1002/ceat.200900461
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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 degrees C and 18 degrees C) were stickier than the product containing stearin (melting point, 51 degrees C).
引用
收藏
页码：292 / 298
页数：7
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