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

dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorAuty, Mark A. E.
dc.contributor.authorMulvihill, Daniel M.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2017-05-18T10:25:00Z
dc.date.available2017-05-18T10:25:00Z
dc.date.issued2016-12-26
dc.date.updated2017-05-18T10:16:02Z
dc.description.abstractThe 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.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM; 10/RD/Optihydro/UCC/702).en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDrapala, 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.2016.12.024en
dc.identifier.doi10.1016/j.foodhyd.2016.12.024
dc.identifier.endpage66en
dc.identifier.issn0268-005X
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage56en
dc.identifier.urihttps://hdl.handle.net/10468/3984
dc.identifier.volume69en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSpray-dried emulsionsen
dc.subjectInfant formula powdersen
dc.subjectProtein conjugationen
dc.subjectPowder stickinessen
dc.subjectEmulsion stabilityen
dc.subjectParticle microstructureen
dc.titleInfluence of emulsifier type on the spray-drying properties of model infant formula emulsionsen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
2164.pdf
Size:
11.68 MB
Format:
Adobe Portable Document Format
Description:
Accepted version
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description: