Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders.

M.L. Vignolles C. Lopez M.N. Madec J.J. Ehrhardt S. Mejean P. Schuck Romain Jeantet 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Changes in fat properties were studied before, during, and after the drying process (including during storage) to determine the consequences on powder physical properties. Several methods were combined to characterize changes in fat structure and thermal properties as well as the physical properties of powders. Emulsion droplet size and droplet aggregation depended on the homogenizing pressures and were also affected by spray atomization. Aggregation was usually greater after spray atomization, resulting in greater viscosities. These processes did not have the same consequences on the stability of fat in the powders. The quantification of free fat is a pertinent indicator of fat instability in the powders. Confocal laser scanning microscopy permitted the characterization of the structure of fat in situ in the powders. Powders from unhomogenized emulsions showed greater free fat content. Surface fat was always overrepresented, regardless of the composition and process parameters. Differential scanning calorimetry melting experiments showed that fat was partially crystallized in situ in the powders stored at 20 degrees C, and that it was unstable on a molecular scale. Thermal profiles were also related to the supramolecular structure of fat in the powder particle matrix. Powder physical properties depended on both composition and process conditions. The free fat content seemed to have a greater influence than surface fat on powder physical properties, except for wettability. This study clearly showed that an understanding of fat behavior is essential for controlling and improving the physical properties of fat-filled dairy powders and their overall quality.
Keywords : free fat structure spray-drying powder physical property whole milk powder surface-composition whey proteins microencapsulation crystallization spectroscopy flowability globules model
Type de document :
Article dans une revue
Journal of Dairy Science, American Dairy Science Association, 2009, 92 (1), pp.58-70. 〈10.3168/jds.2008-1387〉
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729203
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:24:17
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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M.L. Vignolles, C. Lopez, M.N. Madec, J.J. Ehrhardt, S. Mejean, et al.. Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders.. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (1), pp.58-70. 〈10.3168/jds.2008-1387〉. 〈hal-00729203〉

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