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Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations
1Faculty of Food Science and Technology, University College Cork, Cork, Ireland. c.vegamorales@mars.ucc.ie
Journal of Dairy Science
|January 24, 2006
Summary
Sodium caseinate (NaCas) effectively encapsulates oil-in-water emulsions during dehydration, especially with lactose, reducing surface fat. Whey protein (WP) encapsulation is less effective, and lactose addition does not improve it.
Area of Science:
- Food Science and Technology
- Dairy Science
- Colloid and Surface Chemistry
Background:
- Milk constituents like caseins, whey proteins (WP), lactose, and milk fat are crucial in manufacturing dehydrated dairy emulsions.
- The effectiveness of these constituents as encapsulants during dehydration significantly impacts powder quality, including surface fat, droplet size, and stability.
Purpose of the Study:
- To compare the encapsulation efficiency of sodium caseinate (NaCas) and WP during the dehydration of oil-in-water emulsions.
- To investigate the role of lactose in improving the encapsulation and storage stability of dehydrated emulsions.
- To analyze the impact of powder surface composition on functional properties like wettability, flowability, and stability.
Main Methods:
- Dehydration of NaCas- and WP-stabilized emulsions with varying oil-to-protein ratios.
- Addition of lactose to assess its effect on encapsulation and surface fat reduction.
- Analysis of powder surface composition using electron spectroscopy for chemical analysis (ESCA).
- Evaluation of storage stability under varying relative humidity conditions.
Main Results:
- NaCas demonstrated superior encapsulation compared to WP due to better emulsifying properties and heat resistance.
- Lactose significantly improved NaCas encapsulation, reducing surface fat from 30% to <5% in high-oil emulsions.
- Lactose addition did not enhance WP-stabilized emulsion encapsulation, and its crystallization impacted storage stability at high humidity.
Conclusions:
- NaCas is a more effective encapsulant than WP for dehydrated emulsions, particularly when combined with lactose.
- Lactose plays a critical role in forming protective glassy capsules, enhancing NaCas emulsion stability.
- Powder surface composition, primarily fat, dictates functional properties, highlighting the need for further research into casein encapsulation and interfacial phenomena.
