Spray-Dried Cheese Whey-Soy Flour Mixtures

Biobutanol from cheese whey

At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) ferm...

Protein enriched foods and healthy ageing: Effects of almond flour, soy flour and whey protein fortification on muffin characteristics

Spray-Dried Lactose

pray-dried (SD) lactose was introduced to the pharmaceutical market in the 1960s as an excipient that enables direct compression of formulations in a simple manufacturing process (1). To this day, lactose remains one of the most popular excipients for active pharmaceutical ingredients (APIs) whose dose makes them suitable for direct compression. Several manufacturers make and sell SD lactose, a...

Effect of maltodextrins on water adsorption and glass transition of spray dried soy sauce powders

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Maltodextrins of DE 5, DE 10 and DE 15 with concentrations of 20% and 40% (w/v) were incorporated into the soy sauce, respectively, as a carrier. The moisture adsorption isotherms of the powders with and without maltodextrins were studied. Tg of the powders were determined using a differential sca...

Improvements in the Flavour of Soy Cheese

Naveed Ahmad1,2, Li Li1*, Xiao-Quan Yang1, Zheng-Xiang Ning1 and Muhammad Atif Randhawa3 College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, PK-54600 Lahore, Pakistan Institute of Food Science and Technology, Uni...