The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods
Tóm tắt
The effect of low-molecular-weight surfactants (LMS) and sodium caseinate (NaCas) on spray drying of sugar-rich foods has been studied. Sucrose and NaCas were selected as a model sugar-rich food and protein, respectively. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween 80) were chosen as model ionic and nonionic LMS. Sucrose–NaCas solutions with the solids ratio of 99.5:0.5 in the absence and presence (0.01% and 0.05%) of SSL and Tween 80 were prepared. The feed solutions had 25% solid concentration in all cases. The dynamic surface tension (DST) values of the solutions were measured for 100 s and the solutions were subsequently spray dried at inlet and outlet temperatures of 165 and 65 °C, respectively. The glass–rubber temperature (T
g-r), the surface elemental composition and amorphous–crystalline nature of the powders were also determined. At these concentrations and experimental time frame, it was found that the proteins preferentially migrated to the air–water interface reasonably swiftly. The addition of LMS resulted in partial or complete displacement of the proteins from the air–water interface. For spray-drying trials with the yield of 82.0%, it was found that 52.0% of the powder particle surface was covered with proteins. The powder recovery was greatly reduced by the LMS concentration and type. At 0.05% on dry solid basis, in the case of nonionic surfactant (Tween 80), the displacement of protein from the surface was such that no powder was recovered. The ionic surfactant (SSL) displaced 2.0% and 29.3% proteins from the droplet surface at concentrations of 0.01% and 0.05%, respectively, resulting in 75.5 ± 1.8% and 30.1 ± 1.4% powder yield. The T
g-r results revealed that the amount of protein required for successful spray drying of the sucrose–protein solution depends on the amount of proteins present in the droplet surface but not in the bulk. X-ray diffraction and scanning electron microscopy results confirmed that the powders of both sucrose–NaCas and sucrose–NaCas with 0.01% SSL were mostly amorphous, while those with sucrose–NaCas–Tween 80 (0.01%) and sucrose–NaCas–SSL (0.05%) were crystalline.
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