Abstract

The effect of fat globule sizes (0.21, 0.75, and 1.41 µm) on the properties of dairy cream powder was investigated at different fat contents (35, 45, 55, and 70% (w/w solids)). The cream powder produced from nano-sized cream emulsions had the lowest surface fat content among all fat globule sizes. The lowest surface fat content (1.8% w/w) was observed in 35% fat containing powder prepared from emulsion with average fat globule size of 0.21 µm. Confocal laser scanning microscopy and X-ray photoelectron spectroscopy results also supported the results of the free fat content determined by the solvent extraction method.

中文翻译：

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脂肪球大小对喷雾干燥法生产乳脂粉理化性质的影响

摘要

在不同脂肪含量（35、45、55 和 70%（w/w 固体））下研究了脂肪球大小（0.21、0.75 和 1.41 µm）对乳脂粉特性的影响。在所有大小的脂肪球中，由纳米级奶油乳液生产的奶油粉具有最低的表面脂肪含量。在由平均脂肪球尺寸为 0.21 µm 的乳液制备的含 35% 脂肪的粉末中观察到最低的表面脂肪含量 (1.8% w/w)。共聚焦激光扫描显微镜和 X 射线光电子能谱结果也支持溶剂提取法测定游离脂肪含量的结果。