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Björn Bergenståhl - One of the best experts on this subject based on the ideXlab platform.
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Spray-Dried Whey protein/lactose/soybean oil emulsions. 2. Redispersability, wettability and particle structure
Food Hydrocolloids, 1996Co-Authors: Pia Fäldt, Björn BergenståhlAbstract:In the present paper redispersion and wettability experiments of spray-Dried Whey protein-stabilized emulsions are presented. Emulsion droplet size after redispersion gives information about eventual coalescence between emulsion droplets in the powder matrix during drying or storage, resulting in an increase in emulsion droplet size after redispersion. Results from redispersion experiments are combined with previously presented knowledge about powder surface composition and particle structure to elucidate internal processes in the powder matrix and external processes on the powder surface during drying and storage of Whey protein powder. The results show that with addition of lactose to Whey protein-stabilized emulsions, emulsion droplet structure remains intact in the powder matrix during drying since the emulsion droplet size in the redispersed spray Dried emulsion is unchanged. In the absence of lactose there is a growth in emulsion droplet size after redispersion of the spray-Dried Whey protein-stabilized emulsion, showing that a coalescense of emulsion droplets occurs during the drying or redispersion process. Storage of the Whey protein-stabilized powders in a humid atmosphere (relative humidity 75%, 4 days) induces changes in some powders. When the powder contains a critical amount of lactose there is a remarkable increase in emulsion droplet size after redispersion of humid stored powders compared with the emulsion before drying and with the redispersed dry stored powder. In addition, there is a release of encapsulated fat after humid storage of lactose-containing powders detected by electron spectroscopy for chemical analysis. For powders which do not contain any lactose there is no increase in emulsion droplet size after storage in a humid atmosphere compared with the redispersed dry stored emulsion. Addition of only a small amount of lactose prevents coalescence of emulsion droplets and the subsequent increase in droplet size during drying. If the lactose content is kept rather low neither an effect on the droplet size after storage under humid conditions nor a release of fat onto powder surfaces is detected. Furthermore, wettability of the spray-Dried Whey protein-stabilized emulsions by water is presented. It is concluded that it is beneficial to wettability in water to have as high a coverage of lactose on the powder surface as possible. In addition, a review of particle structure for powders of various composition is presented.
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spray Dried Whey protein lactose soybean oil emulsions 2 redispersability wettability and particle structure
Food Hydrocolloids, 1996Co-Authors: Pia Fäldt, Björn BergenståhlAbstract:In the present paper redispersion and wettability experiments of spray-Dried Whey protein-stabilized emulsions are presented. Emulsion droplet size after redispersion gives information about eventual coalescence between emulsion droplets in the powder matrix during drying or storage, resulting in an increase in emulsion droplet size after redispersion. Results from redispersion experiments are combined with previously presented knowledge about powder surface composition and particle structure to elucidate internal processes in the powder matrix and external processes on the powder surface during drying and storage of Whey protein powder. The results show that with addition of lactose to Whey protein-stabilized emulsions, emulsion droplet structure remains intact in the powder matrix during drying since the emulsion droplet size in the redispersed spray Dried emulsion is unchanged. In the absence of lactose there is a growth in emulsion droplet size after redispersion of the spray-Dried Whey protein-stabilized emulsion, showing that a coalescense of emulsion droplets occurs during the drying or redispersion process. Storage of the Whey protein-stabilized powders in a humid atmosphere (relative humidity 75%, 4 days) induces changes in some powders. When the powder contains a critical amount of lactose there is a remarkable increase in emulsion droplet size after redispersion of humid stored powders compared with the emulsion before drying and with the redispersed dry stored powder. In addition, there is a release of encapsulated fat after humid storage of lactose-containing powders detected by electron spectroscopy for chemical analysis. For powders which do not contain any lactose there is no increase in emulsion droplet size after storage in a humid atmosphere compared with the redispersed dry stored emulsion. Addition of only a small amount of lactose prevents coalescence of emulsion droplets and the subsequent increase in droplet size during drying. If the lactose content is kept rather low neither an effect on the droplet size after storage under humid conditions nor a release of fat onto powder surfaces is detected. Furthermore, wettability of the spray-Dried Whey protein-stabilized emulsions by water is presented. It is concluded that it is beneficial to wettability in water to have as high a coverage of lactose on the powder surface as possible. In addition, a review of particle structure for powders of various composition is presented.
Pia Fäldt - One of the best experts on this subject based on the ideXlab platform.
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Spray-Dried Whey protein/lactose/soybean oil emulsions. 2. Redispersability, wettability and particle structure
Food Hydrocolloids, 1996Co-Authors: Pia Fäldt, Björn BergenståhlAbstract:In the present paper redispersion and wettability experiments of spray-Dried Whey protein-stabilized emulsions are presented. Emulsion droplet size after redispersion gives information about eventual coalescence between emulsion droplets in the powder matrix during drying or storage, resulting in an increase in emulsion droplet size after redispersion. Results from redispersion experiments are combined with previously presented knowledge about powder surface composition and particle structure to elucidate internal processes in the powder matrix and external processes on the powder surface during drying and storage of Whey protein powder. The results show that with addition of lactose to Whey protein-stabilized emulsions, emulsion droplet structure remains intact in the powder matrix during drying since the emulsion droplet size in the redispersed spray Dried emulsion is unchanged. In the absence of lactose there is a growth in emulsion droplet size after redispersion of the spray-Dried Whey protein-stabilized emulsion, showing that a coalescense of emulsion droplets occurs during the drying or redispersion process. Storage of the Whey protein-stabilized powders in a humid atmosphere (relative humidity 75%, 4 days) induces changes in some powders. When the powder contains a critical amount of lactose there is a remarkable increase in emulsion droplet size after redispersion of humid stored powders compared with the emulsion before drying and with the redispersed dry stored powder. In addition, there is a release of encapsulated fat after humid storage of lactose-containing powders detected by electron spectroscopy for chemical analysis. For powders which do not contain any lactose there is no increase in emulsion droplet size after storage in a humid atmosphere compared with the redispersed dry stored emulsion. Addition of only a small amount of lactose prevents coalescence of emulsion droplets and the subsequent increase in droplet size during drying. If the lactose content is kept rather low neither an effect on the droplet size after storage under humid conditions nor a release of fat onto powder surfaces is detected. Furthermore, wettability of the spray-Dried Whey protein-stabilized emulsions by water is presented. It is concluded that it is beneficial to wettability in water to have as high a coverage of lactose on the powder surface as possible. In addition, a review of particle structure for powders of various composition is presented.
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spray Dried Whey protein lactose soybean oil emulsions 2 redispersability wettability and particle structure
Food Hydrocolloids, 1996Co-Authors: Pia Fäldt, Björn BergenståhlAbstract:In the present paper redispersion and wettability experiments of spray-Dried Whey protein-stabilized emulsions are presented. Emulsion droplet size after redispersion gives information about eventual coalescence between emulsion droplets in the powder matrix during drying or storage, resulting in an increase in emulsion droplet size after redispersion. Results from redispersion experiments are combined with previously presented knowledge about powder surface composition and particle structure to elucidate internal processes in the powder matrix and external processes on the powder surface during drying and storage of Whey protein powder. The results show that with addition of lactose to Whey protein-stabilized emulsions, emulsion droplet structure remains intact in the powder matrix during drying since the emulsion droplet size in the redispersed spray Dried emulsion is unchanged. In the absence of lactose there is a growth in emulsion droplet size after redispersion of the spray-Dried Whey protein-stabilized emulsion, showing that a coalescense of emulsion droplets occurs during the drying or redispersion process. Storage of the Whey protein-stabilized powders in a humid atmosphere (relative humidity 75%, 4 days) induces changes in some powders. When the powder contains a critical amount of lactose there is a remarkable increase in emulsion droplet size after redispersion of humid stored powders compared with the emulsion before drying and with the redispersed dry stored powder. In addition, there is a release of encapsulated fat after humid storage of lactose-containing powders detected by electron spectroscopy for chemical analysis. For powders which do not contain any lactose there is no increase in emulsion droplet size after storage in a humid atmosphere compared with the redispersed dry stored emulsion. Addition of only a small amount of lactose prevents coalescence of emulsion droplets and the subsequent increase in droplet size during drying. If the lactose content is kept rather low neither an effect on the droplet size after storage under humid conditions nor a release of fat onto powder surfaces is detected. Furthermore, wettability of the spray-Dried Whey protein-stabilized emulsions by water is presented. It is concluded that it is beneficial to wettability in water to have as high a coverage of lactose on the powder surface as possible. In addition, a review of particle structure for powders of various composition is presented.
C M Wood - One of the best experts on this subject based on the ideXlab platform.
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Performance and nutrient digestibility in weanling pigs as influenced by yeast culture additions to starter diets containing Dried Whey or one of two fiber sources.
Journal of Animal Science, 1995Co-Authors: E. T. Kornegay, D Rhein-welker, Merlin D Lindemann, C M WoodAbstract:Three experiments were conducted using crossbred weanling pigs (7.2 to 8.6 kg; 25 to 29 d of age) to determine the effect on performance and nutrient digestibility of.75% yeast culture (YC) additions to starter diets containing Whey or one of two fiber sources. An 18% CP corn-soybean meal basal diet was used in all experiments. In Exp. 1 (n=192), the addition of YC did not affect ADG, ADFI, or gain: feed ratios (G:F) of pigs fed diets without or with 15% Dried Whey in two 5-wk trials. In Exp. 2 (n=174), ADG and ADFI were not affected by YC addition to diets containing no added fiber, 8% soybean hulls (SH), or 8% peanut hulls (PH) in two 5-wk trials. The addition of SH or PH did not affect ADG or ADFI; however, a YC×SH interaction (P
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performance and nutrient digestibility in weanling pigs as influenced by yeast culture additions to starter diets containing Dried Whey or one of two fiber sources
Journal of Animal Science, 1995Co-Authors: E. T. Kornegay, Merlin D Lindemann, D Rheinwelker, C M WoodAbstract:Three experiments were conducted using crossbred weanling pigs (7.2 to 8.6 kg; 25 to 29 d of age) to determine the effect on performance and nutrient digestibility of.75% yeast culture (YC) additions to starter diets containing Whey or one of two fiber sources. An 18% CP corn-soybean meal basal diet was used in all experiments. In Exp. 1 (n=192), the addition of YC did not affect ADG, ADFI, or gain: feed ratios (G:F) of pigs fed diets without or with 15% Dried Whey in two 5-wk trials. In Exp. 2 (n=174), ADG and ADFI were not affected by YC addition to diets containing no added fiber, 8% soybean hulls (SH), or 8% peanut hulls (PH) in two 5-wk trials. The addition of SH or PH did not affect ADG or ADFI; however, a YC×SH interaction (P<.05) and a YC×PH interaction (P<.10) for G:F indicated that the addition of SH or PH to the diet in the absence of YC reduced G:F, but in the presence of YC, G:F were maintained. In a 3-wk grower phase of one trial in Exp. 2 (n=54), SH and PH additions decreased ADG (P<.005), whereas YC additions improved ADG (P<.01), particularly for pigs fed diets that also contained SH (P<.05). In Exp. 3 (n=96), pigs fed diets containing YC and 8% PH had an overall ADG similar to that of controls, whereas pigs fed diets containing YC alone or diets containing both YC and 16% PH tended to have lower overall ADG than control pigs (P<.10). Gain:feed ratios were decreased by PH inclusion (P<.01) and by supplemental YC (P<.05). In Exp. 3, the addition of PH linearily decreased the apparent digestibilities of DM (P<.001), N (P<.02), NDF (P<.001), and ADG (P<.03) and increased the apparent absorption of P (P<.02), but coefficients were not influenced by YC inclusion. In summary, YC additions had no effect on ADG and ADFI, variable effects on G:F, and no effect on apparent digestibilities of DM, N, NDF, and ADF and the apparent absorption of P. The inclusion of PH linearly decreased G:F and digestibilities of DM, N, NDF, and ADF but increased apparent absorption of P
Dong X Chen - One of the best experts on this subject based on the ideXlab platform.
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a study of volatile trapping in spray Dried Whey protein concentrate by crushing and or vacuuming and detection by solid phase microextraction gas chromatography mass spectrometry
Food Research International, 1996Co-Authors: Ralph J. Stevenson, Dong X ChenAbstract:Abstract Flavour is an important quality aspect of spray Dried Whey protein concentrate (WPC). A blander flavour of WPC would find greater acceptance in a wide range of other combined foods. The objective of this study was to investigate the extent of physical “trapping” or “binding” of volatiles during powder formation in spray drying. Two simple procedures were used: (1) “crushing” and (2) subjecting WPC powder to vacuuming. Scanning electron microscopy images were used to observe the structure of the “original” WPC and treated WPC particles. Solid-phase microextraction followed by gas chromatography/mass spectrometry, and sensory evaluations of both powder and liquid samples of WPC, were used to demonstrate that although vacuuming and/or “crushing” WPC powder certainly liberate some aroma/odour-impact constituents, indicating a certain degree of volatile trapping by the physical structure, others may require the powder to be “crushed” more effectively, or dissolved in water, before a large percentage of volatiles are liberated. Thus, it appears that flavour volatiles are entrapped (thus supporting the selective diffusion theory) or bound in different ways to WPC, and that some of them are weakly bound, possibly hydrophobically.
M R Rosmini - One of the best experts on this subject based on the ideXlab platform.
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lactic acid bacteria to improve growth performance in young calves fed milk replacer and spray Dried Whey powder
Animal Feed Science and Technology, 2010Co-Authors: L S Frizzo, E Bertozzi, G J Sequeira, Rodriguez R Armesto, M V Zbrun, L P Soto, M R RosminiAbstract:Abstract Healthy calves have a balanced intestinal microbiota that allows them to grow adequately. Use of microorganisms with probiotic capacity is an alternative method for treatment and prevention of some bovine diseases. Incorporation of probiotics in young calf diets prevents the occurrence of possible imbalances in the normal microbiota in the intestinal tract and contributes to improved growth of young calves housed under stressful conditions by preventing diarrhea. In this study, effects of a lactic acid bacterial inoculum of bovine origin composed of Lactobacillus casei DSPV 318T, Lactobacillus salivarius DSPV 315T and Pediococcus acidilactici DSPV 006T was evaluated by measuring growth performance and health state of young calves fed milk replacer and spray-Dried Whey powder. The inoculum with three microorganisms suspended in 0.15 M NaCl was orally administered to an experimental group of calves, on a 10 9 CFU/kg live weight daily dose for 35 days. The control group was administered only an NaCl solution as placebo. The diet consisted of 4 l/d milk replacer (110 g dry matter/l), supplemented with 200 g spray-Dried Whey powder. The microbial inoculum was examined in an experimental model with young calves fed milk replacer and a large quantity of spray-Dried Whey powder to generate an intestinal imbalance. Under these conditions, the inoculum promoted earlier consumption of starter and, indirectly, may have stimulated earlier development of the rumen, omasum and reticulum, thus favoring early weaning. Inoculated calves had better growth performance, which could be related to a better digestion of lactose and spray-Dried Whey proteins, which justifies use of the inoculum with the spray-Dried Whey powder during calf rearing since it will reduce production costs and favor system sustainability.
