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dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorAuty, Mark A.E.
dc.contributor.authorMulvihill, Daniel M.
dc.contributor.authorO'Mahony, James A.
dc.identifier.citationKamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, James A. O’Mahony, Influence of emulsifier type on the spray-drying properties of model infant formula emulsions, Food Hydrocolloids, Volume 69, 2017, Pages 56-66, ISSN 0268-005X,
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_US
dc.relation.ispartofseriesFood Hydrocolloids;Vol 69
dc.rights© 2017 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.subjectSpray-dried emulsionsen_US
dc.subjectInfant formula powdersen_US
dc.subjectProtein conjugationen_US
dc.subjectPowder stickinessen_US
dc.subjectEmulsion stabilityen_US
dc.subjectParticle microstructureen_US
dc.titleInfluence of emulsifier type on the spray-drying properties of model infant formula emulsionsen_US
dc.contributor.sponsorIrish Department of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumberFIRM; 10/RD/Optihydro/UCC/702en_US
dc.source.journaltitleFood Hydrocolloids

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