Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

The goal of this study was to investigate the influence emulsifier system on changes in oil droplet size occurring during drying step spray emulsions. Atomization and experiments were performed with emulsions stabilized whey protein isolate (WPI) alone or combination low molecular weight emulsifiers (lecithin, mono- diglycerides (MoDi), citrem). Oil coalescence observed for systems WPI/Citrem WPI/MoDi, as d90,0 increased from 0.86 ± 0.16 1.67 0.35 µm after atomization 1.83 0.24 1.90 0.17 drying, respectively. droplets WPI WPI/Lecithin remained stable drying. Measurements dilatational rheology interfacial film showed that phase angle values increase order < = WPI/MoDi. Therefore, studied increases when elastic behavior decreases. Practical applications Spray is a widely used process food industry production of, example, infant formula, dairy powders, encapsulated aroma coloring compounds. resulting powder determines sensory aspects stability final product. This deepens understanding affected by formulation components, allowing therefore better control quality dried