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

页码：292 / 298

页数：7

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