Properties of spray dried lactose powders influenced by presence of lactic acid and calcium

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• 作者：Jayani Chandrapala ; ^{Janage.Chandrapala@vu.edu.au} ; Todor Vasiljevic
• 关键词：Lactose ; Lactic acid ; Calcium ; Spray drying ; Crystallisation
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：63-71
• 全文大小：1791 K
• 卷排序：198

文摘

The presence of LA and Ca causes stickiness during spray drying of lactose. The powder yield substantially decreased with the presence of high concentrations of LA and Ca. Water molecules in the hydration layer of lactose govern the anomeric characteristics of lactose. Manipulating the anomeric forms of lactose may improve the spray drying ability of acid whey.