Free fat, surface fat and dairy powders: interactions between process and product. A review
| Autor: | Marie-Laure Vignolles, Christelle Lopez, Romain Jeantet, Pierre Schuck |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2007 |
| Předmět: |
séchage
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences Free fat Fat content Homogenization (chemistry) produit laitier chemistry.chemical_compound 0404 agricultural biotechnology FREE FAT lipid [SDV.IDA]Life Sciences [q-bio]/Food engineering intéraction Food science Solubility Lactose ComputingMilieux_MISCELLANEOUS POWDER lipide Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences SPAY DAIRING 040401 food science 040201 dairy & animal science Agricultural sciences FUNCTIONAL PROPERTIES dairy product [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Sciences agricoles Food Science |
| Zdroj: | Lait Lait, Elsevier, 2007, 87, pp.187-236. ⟨10.1051/lait:2007010⟩ Le Lait Le Lait, INRA Editions, 2007, 87 (3), pp.187-236 Le Lait (87), 187-236. (2007) |
| ISSN: | 0023-7302 1297-9694 |
| DOI: | 10.1051/lait:2007010⟩ |
| Popis: | Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance. Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying operation and of the powder properties is still rather empirical in this case and few studies have focused on the whole issue up to now. This review aims at giving an overview of research work on fat-filled powders. The so-called “free fat” is often related to fat-filled powders, but the review also highlights the relevance of “surface fat” to powder physical properties. Quantitative and qualitative analytical techniques, mainly referring to free fat, are described here. This review focuses on the specific and combined influence of composition constituents (fat, protein, lactose and mineral elements) and process steps (such as heat treatments, homogenization, drying and storage) on physical properties of fat-filled powders (oxidation, wettability, dispersibility, solubility and flowing properties). |
| Databáze: | OpenAIRE |
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