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    Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content

    Year: 2022

    Journal: Food Chem., Volume 391, OCT 15

    Authors: Han, Jie; Fitzpatrick, John; Cronin, Kevin; Maidannyk, Valentyn; Miao, Song

    Organizations: Teagasc - the Agriculture and Food Development Authority [MDDT 0153]

    Keywords: Agglomerated dairy powders; Breakage behaviour; Protein; Carbohydrate; Powder functionality

    This study explored the effect of protein content (whey protein and casein) and carbohydrate content (lactose, sucrose, and maltodextrin) on the breakage behaviour and its influence on spray-dried agglomerated model infant milk formula. Whey protein powders were bigger in particle size, weaker in structural strength, and marginally more irregular in shape, which resulted in better rehydration properties but more breakage than pure casein powders. Similarly, sucrose samples had better rehydration properties and higher glass transition temperatures but suffered more breakage than maltodextrin and pure lactose powders because of their bigger particle size. The influence of proteins on breakage was greater than that of carbohydrates. Breakage changed the physical and structural properties of powders, especially for whey protein and sucrose samples, which caused the deterioration of rehydration properties and the decrease in crystallization temperatures. From the perspective of particle breakage, unwanted dairy powder breakage could be controlled by changing powder formulations.
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