Optimisation of microparticle formation by dry heating of whey proteins

A process of dry heating alkaline powder containing whey protein (WP) and lactose is used to produce microparticles that can trap large amounts water thus be in many food applications as a thickening agent. The objective this study was optimise the yield particles formed amount they well minimise duration. parameters studied were contents WP lactose, pH, storage time at activity (aw) powder, temperature duration heating. best reach 100 g/kg with 0.5 g lactose/10 protein, adjusted stored pH 10 for 3 h, 120 °C ca. 30 min aw = 0.33. Approximately 70% converted into wet contained 96% water. This result help advance large-scale production multi-stage spray-dryer uses an in-line fluidised bed.