The assistance of John Phillips with the experimental design is gratefully acknowledged.
Physical Properties of Encapsulated Spray-Dried Milkfat
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 59, Issue 2, pages 316–320, March 1994
How to Cite
ONWULATA, C., SMITH, P. W., CRAIG, J. C. and HOLSINGER, V. H. (1994), Physical Properties of Encapsulated Spray-Dried Milkfat. Journal of Food Science, 59: 316–320. doi: 10.1111/j.1365-2621.1994.tb06957.x
Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 6/23/93; revised 10/19/93; accepted 11/4/93.
- spray drying;
- butter oil
Spray-dried encapsulated milk fat powders were prepared from stable emulsions containing 40-60% milk fat and carbohydrate matrices. Moisture content of the spray-dried powders varied from 1-4%. Lowest free fat content (<10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46°, and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 μm with 80% of the particles < 100 μm. Powders with best physical properties were made with 40-50% butteroil encapsulated in sucrose.