Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder
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A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
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Date
2021-10
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Language
en
Pages
9
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Powder Technology, Volume 391, pp. 133-141
Abstract
Growing-up milk (GM) powders of contrasting colloidal behavior in aqueous suspension were studied by laser diffraction under wet and dry conditions. The reconstitution of the GM powders considered the interdependencies between particle size and the presence of encapsulated fat. The GM powders of low dispersibility presented fines associated with large particles. By contrast, the highly dispersible GM powder included fat encapsulated with fine particles (20 – 80 µm). Complementary analyses (morphological, SEM, spectroscopic, and thermal, DSA) analyses showed that the fine particles with free fat were more adhesive and presenetd poorer dispersibility, and lower soluble concentrations of macronutrients, eventually reducing the dispersibility in water.Description
| openaire: EC/H2020/788489/EU//BioELCell Funding Information: This work was funded by Valio postdoc program. OJR wishes to acknowledge support by the European Research Council (ERC) under the European Union's Horizon Research 2020 and Innovation program (ERC Advanced Grant Agreement No. 788489 ,”BioElCell”) and the Canada Excellence Research Chair Initiative. The authors also acknowledge for the facilities and technical supports given by Aalto University and Valio R&D center . Publisher Copyright: © 2021
Keywords
Bulk fat, Dairy colloids, Dispersibility, Growing-up milk, Particle size distribution
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Citation
Nugroho, R W N, Outinen, M, Toikkanen, O & Rojas, O J 2021, ' Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder ', Powder Technology, vol. 391, pp. 133-141 . https://doi.org/10.1016/j.powtec.2021.06.008