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Microstructure Of Whey Protein/ Anhydrous Milkfat Emulsions, M. Rosenberg, S. L. Lee
Microstructure Of Whey Protein/ Anhydrous Milkfat Emulsions, M. Rosenberg, S. L. Lee
Food Structure
Research has been undertaken in order to determine the microstructure of emulsions consisting of whey proteins and anhydrous milk fat. The results revealed that whey protein films were formed at oil/water interfaces. Scanning electron microscopy (SEM) analysis of chemically fixed specimens1 and cryo-SEM analysis of partially etched, fro zen specimens revealed that the ad sorbed protein layer (coating the fat droplets) had a granular, aggregated appearance. Emulsions with a high fat load prepared under high homogenization pressure exhibited a bimodal particle-size distribution. Clu!;tering of the protein-coated droplets, and sharing phenomena at the oil / protein interfaces were evident in these …
Whey Proteins As Microencapsulating Agents. Microencapsulation Of Anhydrous Milkfat - Structure Evaluation, M. Rosenberg, S. L. Young
Whey Proteins As Microencapsulating Agents. Microencapsulation Of Anhydrous Milkfat - Structure Evaluation, M. Rosenberg, S. L. Young
Food Structure
Microencapsulation of milkfat may open new fields of application for this milk constituent by transforming it into dry and stable powder. Research has been undertaken to study the microstructure of whey protein based, anhydrous milkfat-containing, spray-dried microcapsules. Whey protein concentrates of 50% and 75% protein and whey protein isolate were evaluated as microencapsulating agents (wall materials). The effects of wall composition, fat load , and drying conditions on the capsule's structure were studied by scanning electron microscopy (SEM). Spherical capsules with smooth , wrinkle-free surfaces were observed in all cases. Whey protein isolate-based microcapsules dried at a temperature higher than …
Microstructure And Fat Extractability In Microcapsules Based On Whey Proteins Or Mixtures Of Whey Proteins And Lactose, D. L. Moreau, M. Rosenberg
Microstructure And Fat Extractability In Microcapsules Based On Whey Proteins Or Mixtures Of Whey Proteins And Lactose, D. L. Moreau, M. Rosenberg
Food Structure
Research was undertaken to determine the microstructure of whey protein/lactose-based , anhydrous milk fat- containing , spray -dried microcapsules and to study the relationship between core extractability and the state of lactose in these microcapsules. Spherical microcapsules nearly free of surface dents were obtained in a ll cases The milkfat was found to be organized in the form of small droplets (0.2-0.8 um) embedded in the capsule wall. The surface topography of the capsul es ex hibited features that may be li nked to removal of mil kfat drop lets from th e outer surfaces at early stages of the …