Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

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dc.contributor.author Drapala, Kamil P.
dc.contributor.author Auty, Mark A. E.
dc.contributor.author Mulvihill, Daniel M.
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2017-05-18T10:25:00Z
dc.date.available 2017-05-18T10:25:00Z
dc.date.issued 2016-12-26
dc.identifier.citation Drapala, K. P., Auty, M. A. E., Mulvihill, D. M. and O’Mahony, J. A. (2017) 'Influence of emulsifier type on the spray-drying properties of model infant formula emulsions', Food Hydrocolloids, 69, pp. 56-66. doi:10.1016/j.foodhyd.2016.12.024 en
dc.identifier.volume 69 en
dc.identifier.startpage 56 en
dc.identifier.endpage 66 en
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10468/3984
dc.identifier.doi 10.1016/j.foodhyd.2016.12.024
dc.description.abstract The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, prepared using different emulsifier systems. Emulsions were stabilised using either whey protein isolate (WPI), whey protein hydrolysate (WPH; DH 8%), WPH + CITREM (9 g L−1), WPH + lecithin (5 g L−1) or WPH conjugated with maltodextrin (DE 12) (WPH-MD). Homogenised emulsions had 32% solids content and oil globules with mean volume diameter <1 μm. Powders were produced by spray-drying with inlet and outlet temperatures of 170 and 90 °C, respectively, to an average final moisture content of 1.3%. The extent of powder build-up on the dryer wall increased in the order; WPH- MD << WPH ≤ WPI < WPH + LEC ≤ WPH + CIT. The same trend was observed for the extent of spontaneous primary powder agglomeration, as confirmed by particle size distribution profiles and scanning electron micrographs, where the WPH-MD and WPH + CIT powders displayed the least and greatest extent of agglomeration, respectively. Analysis of elemental surface composition of the powders showed that surface fat, protein and carbohydrate decreased in the order; WPH + CIT > WPH + LEC > WPH > WPH- MD > WPI, WPI > WPH > WPH- MD > WPH + LEC > WPH + CIT and WPH- MD > WPI > WPH > WPH + LEC > WPH + CIT, respectively. Additionally, differences in wettability, surface topography and oil globule distribution within the powder matrix and in reconstituted powders were linked to the emulsifier system used. Inclusion of the WPH-MD conjugate in the formulation of IF powder significantly improved drying behaviour and physicochemical properties of the resultant powder, as evidenced by lowest powder build-up during drying and greatest emulsion quality on reconstitution, compared to the other model formula systems. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM; 10/RD/Optihydro/UCC/702). en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Spray-dried emulsions en
dc.subject Infant formula powders en
dc.subject Protein conjugation en
dc.subject Powder stickiness en
dc.subject Emulsion stability en
dc.subject Particle microstructure en
dc.title Influence of emulsifier type on the spray-drying properties of model infant formula emulsions en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher en
dc.check.date 2017-12-26
dc.date.updated 2017-05-18T10:16:02Z
dc.description.version Accepted Version en
dc.internal.rssid 395506556
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Hydrocolloids en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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