Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

Masum, A, Chandrapala, J, Adhikari, B, Huppertz, T and Zisu, B 2019, 'Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders', Journal of Food Engineering, vol. 254, pp. 34-41.


Document type: Journal Article
Collection: Journal Articles

Title Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders
Author(s) Masum, A
Chandrapala, J
Adhikari, B
Huppertz, T
Zisu, B
Year 2019
Journal name Journal of Food Engineering
Volume number 254
Start page 34
End page 41
Total pages 8
Publisher Elsevier
Abstract This study was conducted to investigate the effects of lactose-to-maltodextrin ratio (L:M 100:0, 85:15 and 70:30) on emulsion stability and the physicochemical properties of spray-dried infant milk formula. Lactose-to-maltodextrin ratio did not affect the emulsion particle size, but increasing the proportion of maltodextrin increased the apparent viscosity after evaporation and decreased the zeta potential of emulsions. Most importantly, increasing maltodextrin proportion increased the glass transition temperature (by 4 and 8 °C at 15% and 30% maltodextrin, respectively) and decreased the crystallinity and yellowness of the powders. Surface composition of powders was different to that of their bulk composition, where fat was over-represented on the powders surface (∼4144%), followed by protein (∼3033%) and carbohydrate (∼2426%). This study concludes that maltodextrin can be successfully included in infant formula blends without affecting emulsion stability in a wet mix and allows controlled modifications of certain properties in corresponding spray-dried powders.
Subject Food Engineering
Keyword(s) Composition
Crystallinity
Glass transition temperature
Infant formula powders
Spray drying
Surface composition
DOI - identifier 10.1016/j.jfoodeng.2019.02.023
Copyright notice © 2019 Published by Elsevier Ltd.
ISSN 0260-8774
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