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

Taboada, Martha L. 1; Heiden-Hecht, Theresia; Brückner-Gühmann, Monika; Karbstein, Heike P. 1; Gaukel, Volker ORCID iD icon 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)


The goal of this study was to investigate the influence of the emulsifier system on the changes in oil droplet size occurring during the drying step of spray drying of emulsions. Atomization and spray drying experiments were performed with emulsions stabilized with whey protein isolate (WPI) alone or in combination with low molecular weight emulsifiers (lecithin, mono- and diglycerides (MoDi), and citrem). Oil droplet coalescence was observed for the systems WPI/Citrem and WPI/MoDi, as the d$_{90,0}$ increased from 0.86 ± 0.16 and 1.67 ± 0.35 µm after atomization to 1.83 ± 0.24 and 1.90 ± 0.17 µm after drying, respectively. Oil droplets stabilized with WPI or WPI/Lecithin remained stable during drying. Measurements of dilatational rheology of the interfacial film showed that phase angle values increase in the order WPI/Lecithin < WPI < WPI/Citrem = WPI/MoDi. Therefore, in the studied system oil droplet coalescence during drying increases when the elastic behavior of the interfacial film decreases.

Verlagsausgabe §
DOI: 10.5445/IR/1000136211
Veröffentlicht am 05.08.2021
DOI: 10.1111/jfpp.15753
Zitationen: 4
Web of Science
Zitationen: 4
Zitationen: 4
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 09.2021
Sprache Englisch
Identifikator ISSN: 0145-8892, 1745-4549
KITopen-ID: 1000136211
Erschienen in Journal of food processing and preservation
Verlag John Wiley and Sons
Band 45
Heft 9
Seiten Art. Nr.: e15753
Vorab online veröffentlicht am 23.07.2021
Nachgewiesen in Web of Science
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