Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder

Robertus Wahyu N. Nugroho*, Marko Outinen, Outi Toikkanen, Orlando J. Rojas*

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

Growing-up milk (GM) powders of contrasting colloidal behavior in aqueous suspension were studied by laser diffraction under wet and dry conditions. The reconstitution of the GM powders considered the interdependencies between particle size and the presence of encapsulated fat. The GM powders of low dispersibility presented fines associated with large particles. By contrast, the highly dispersible GM powder included fat encapsulated with fine particles (20 – 80 µm). Complementary analyses (morphological, SEM, spectroscopic, and thermal, DSA) analyses showed that the fine particles with free fat were more adhesive and presenetd poorer dispersibility, and lower soluble concentrations of macronutrients, eventually reducing the dispersibility in water.

Original languageEnglish
Pages (from-to)133-141
Number of pages9
JournalPowder Technology
Volume391
Early online date8 Jun 2021
DOIs
Publication statusPublished - Oct 2021
MoE publication typeA1 Journal article-refereed

Keywords

  • Bulk fat
  • Dairy colloids
  • Dispersibility
  • Growing-up milk
  • Particle size distribution

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