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Showing 1 to 7 of 7 for “"Rehydration properties"”.
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Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders
The functional properties of nutritional dairy powders are key in determining the ease at which they can be stored, handled and further applied in formulations or on direct consumer application. Powder agglomeration is a unit operation employed during the spray drying process, in order to obtain a …
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Study of Rehydration Properties of Powder Produced from Chelated Skim Milk
<p>Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition …
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Formulation, physicochemical and rehydration properties of whey protein powders containing nanoparticulated whey protein structures
… have important nutritional and functional properties, and are available commercially in multiple formats, ranging from protein concentrates to isolates. Diversification and enhancement of the functional properties of whey proteins is an ongoing area of research, which is driven by consumer …
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
… predict and control the physical and functional properties of such powders. They represent a rich source of versatile milk proteins and are prepared from the ultrafiltration and diafiltration of skim milk, followed by evaporation and spray drying. However, the primary technological hurdle …
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Application of bulk nanobubbles in ultrafiltration and spray drying of dairy concentrates
… MPC powders in a formulation due to their poor rehydration properties. Therefore, simple and innovative strategies to reduce viscosity before spray drying while also improving final powder properties are of critical consideration for the dairy industry. Moreover, the dairy industry's …
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The drying of foods using supercritical carbon dioxide
… result in degradation of nutrients and sensorial properties, while freeze drying is expensive and therefore only applicable to high value foods. As an alternative to such drying techniques, drying with supercritical carbon dioxide was investigated here. Initially, carrot was dried using this …
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… (0.31–13.1%), which impacted bulk handling and rehydration properties. The protein profile and proportion of denatured whey protein in the ingredients were also different, while the LAC ingredients all displayed higher proportions of essential amino acids, compared to whey protein ingredients …