Related Experiment Video
Updated: Jul 17, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration
1LSGA, Laboratoire de Science et Génie Alimentaires, 54505 Vandoeuvre Les Nancy Cedex, France.
Abstract:
A simplified method to study rehydration was used on different dairy powders. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor. The changes of turbidity occurring during powder rehydration highlighted the rehydration stage, and the influence of the proteins' state on rehydration was clarified. Casein powders had a quick wetting time but very slow dispersion, making the total rehydration process time-consuming. On the other hand, whey powders were found to have poor wettability but demonstrated immediate dispersion after wetting. Mixing casein (80%) and whey (20%) before spray drying greatly improved rehydration time compared with casein powder; whereas mixing whey powder with casein powder at the same ratio after spray drying caused a dramatic deterioration in the rehydration properties. Moreover, agglomeration was found to significantly improve the rehydration time of whey protein powder and to slow down the rehydration time of casein powder. These opposite effects were related to the rate-controlling stage (i.e., wetting stage for whey protein and dispersion stage for casein).
Related Concept Videos
Colloidal precipitates
Precipitation Processes
The Colloidal State
Factors Influencing Drug Absorption: Pharmaceutical Parameters
Colloids
Factors Affecting Dissolution: Polymorphism, Amorphism and Pseudopolymorphism
Some polymorphic crystals possess lower aqueous solubility than their amorphous counterparts, leading to incomplete absorption. For instance, the oral suspension of Chloramphenicol, which...

