Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

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dc.contributor.authorHeiden-Hecht, Theresia
dc.contributor.authorTaboada, Martha L.
dc.contributor.authorBrückner-Gühmann, Monika
dc.contributor.authorKarbstein, Heike P.
dc.contributor.authorGaukel, Volker
dc.contributor.authorDrusch, Stephan
dc.date.accessioned2022-03-15T11:03:45Z
dc.date.available2022-03-15T11:03:45Z
dc.date.issued2021-06-11
dc.description.abstractIn spray-dried emulsions a wide range of emulsifying constituents including proteins and low molecular weight emulsifiers are used. Due to their different behaviour, combinations of different emulsifying constituents are common, whereupon their interactions may also adversely affect powder properties and stability. Therefore, the impact of whey protein isolate alone or in combination with lecithin, mono-/diglyceride and citrem as low molecular weight emulsifiers on powder characteristics and storage stability were investigated. Temperature stresses were applied to induce instability phenomena. A specific combination of protein and low molecular weight emulsifiers resulted in a reduction in oil droplet size while maintaining encapsulation efficiency. Induction of crystallisation through low temperature stress induced oil release in samples, in which templating for heterogeneous nucleation took place. High temperature stress caused Maillard reaction, protein-fat complexation and phase transition of the matrix resulting in colour changes and reduction of extractable oil.en
dc.identifier.eissn0958-6946
dc.identifier.issn0958-6946
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/16559
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-15336
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-15229en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc600 Technik, Technologiede
dc.subject.otherphase transitionen
dc.subject.othercrystallizationen
dc.subject.otherdairy powderen
dc.subject.otherinterfaceen
dc.subject.otherproteinen
dc.subject.otheremulsifieren
dc.subject.otherqualityen
dc.subject.otherencapsulationen
dc.titleTowards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stabilityen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.articlenumber105134en
dcterms.bibliographicCitation.doi10.1016/j.idairyj.2021.105134en
dcterms.bibliographicCitation.journaltitleInternational dairy journalen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdamen
dcterms.bibliographicCitation.volume121en
tub.accessrights.dnbfree*
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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