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Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration
Recently, protein-fortified milk powders are being widely consumed in Korea to prevent sarcopenia, and the demand for high-protein food powders is continuously increasing in the Korean market. However, spray-dried milk proteins have poor flowability and wettability owing to their fine particle sizes...
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Published in: | Food science of animal resources 2022-11, Vol.42 (6), p.915-927 |
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Main Author: | |
Format: | Article |
Language: | English |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Recently, protein-fortified milk powders are being widely consumed in Korea to
prevent sarcopenia, and the demand for high-protein food powders is continuously
increasing in the Korean market. However, spray-dried milk proteins have poor
flowability and wettability owing to their fine particle sizes and high
inter-particle cohesive forces. Fluidized bed agglomeration is widely used to
improve the instant properties of food powders. This study investigated the
effect of fluidized bed agglomeration on whey protein isolate (WPI)-fortified
skim milk powder (SMP) at different SMP/WPI ratios. The fluidized bed process
increased the particle size distribution, and agglomerated particles with
grape-like structures were observed in the SEM images. As the size increased,
the Carr index (CI) and Hausner ratio (HR) values of the agglomerated
WPI-fortified SMP particles exhibited excellent flowability (CI: |
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ISSN: | 2636-0772 2636-0780 |
DOI: | 10.5851/kosfa.2022.e47 |