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Native phosphocaseinate powder during storage: Lipids released onto the surface

Gaiani, C., Schuck, P., Scher, J., Ehrhardt, J.J., Arab-Tehrany, E., Jacquot, M., Banon, S.
Journal of food engineering 2009 v.94 no.2 pp. 130-134
water content, dairy products, ingredients, casein, powdered foods, powders, food storage, food surfaces, surface active properties, water, sorption, microstructure, milk composition, ambient temperature, X-ray photoelectron spectroscopy, water activity, physicochemical properties, particle size distribution, sorption isotherms, whey, milk proteins, colloidal properties, lactose, milk fat, water binding capacity, shelf life
Native phosphocaseinate (NPC) is an innovative dairy based ingredient. However, its storage induced lipids released onto the surface, which has repercussions on powder functional properties. In this study we have investigated the effect of storage on surface composition, water sorption properties and powder microstructure. The combination of these analytical methods has been used to enhance the understanding of powder lipids released during storage. First, lipids were found to accumulate preferentially at the surface of the particle even when they were stored at 20°C. Powder microstructure after storage showed the presence of pores, indicating a possible way of lipids released. Sorption studies revealed that the monolayer moisture capacity (X m) decreased during storage is mainly due to the formation of a lipid barrier on the powder surface. Finally, we have confirmed observations made by other researchers on the localization of milk components during spray drying and we have added new knowledge during storage.