Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder
| Autor: | Orlando J. Rojas, Robertus Wahyu N. Nugroho, Marko Outinen, Outi Toikkanen |
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| Přispěvatelé: | Bio-based Colloids and Materials, Valio Ltd., Department of Bioproducts and Biosystems, Aalto-yliopisto, Aalto University |
| Rok vydání: | 2021 |
| Předmět: |
Growing-up milk
Free fat Bulk fat Scanning electron microscope Chemistry General Chemical Engineering Dispersibility 02 engineering and technology 021001 nanoscience & nanotechnology Particle size distribution Aqueous suspension Colloid Differential scanning calorimetry 020401 chemical engineering Chemical engineering Particle-size distribution Dairy colloids Particle size 0204 chemical engineering 0210 nano-technology |
| Zdroj: | Powder Technology |
| ISSN: | 0032-5910 |
| DOI: | 10.1016/j.powtec.2021.06.008 |
| Popis: | 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 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. |
| Databáze: | OpenAIRE |
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