Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

James Jones, Dominic C. Prime, Mark Leaper, David J. Richardson, Chris D. Rielly, Andrew G.F. Stapley

Research output: Chapter in Book/Report/Conference proceedingConference publication

Abstract

The surface composition of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for Chemical Analysis. The results show significant enrichment of oil at the surface of particles compared to the bulk phase, and (when the non-oil components only are considered), a significant surface enrichment of sodium caseinate also. The study found evidence of high levels (80%) of surface fat even on particles of food industry grade (92.5%) sodium caseinate containing only 1% fat.
Original languageEnglish
Title of host publicationDrying 2010
Subtitle of host publicationproceedings of the international drying symposium
EditorsE. Tsotsas, T. Metzger, M. Peglow
PublisherDECHEMA
Pages1178-1186
Number of pages9
ISBN (Print)978-3-86912-036-2
Publication statusPublished - 2010
Event17th International Drying Symposium - Magdeburg, Germany
Duration: 3 Oct 20106 Oct 2010

Conference

Conference17th International Drying Symposium
CountryGermany
CityMagdeburg
Period3/10/106/10/10

Keywords

  • sodium caseinate
  • maltodextrin
  • soya oil
  • emulsion
  • x-ray photoelectron spectroscopy

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    Jones, J., Prime, D. C., Leaper, M., Richardson, D. J., Rielly, C. D., & Stapley, A. G. F. (2010). Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. In E. Tsotsas, T. Metzger, & M. Peglow (Eds.), Drying 2010: proceedings of the international drying symposium (pp. 1178-1186). DECHEMA.