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Title: Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
Authors: Jones, James R.
Prime, Dominic C.
Leaper, Mark C.
Richardson, D.J.
Rielly, Chris D.
Stapley, A.G.F.
Keywords: Sodium caseinate
Maltodextrin
Soya oil
Emulsion
X-ray photoelectron spectroscopy
Issue Date: 2010
Publisher: DECHEMA (© The authors)
Citation: JONES, J.R. ... et al, 2010. Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. IN: Tsotsas, E., Metzger, T. and Peglow, M. (eds.). Drying 2010 - Proceedings of the International Drying Symposium IDS 2010, Vol B. 17th International Drying Symposium, Magdeburg, Germany, 3rd-6th October, pp. 1178-1186.
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.
Description: This is a conference paper.
Version: Accepted for publication
URI: https://dspace.lboro.ac.uk/2134/8172
Publisher Link: http://events.dechema.de/ids2010.html
ISBN: 9783869120362
Appears in Collections:Conference Papers and Presentations (Chemical Engineering)

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