Rehydration of casein powders: effects of added mineral salts and salt addition methods on water transfer |
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| Affiliation: | 1. INRA, Laboratoire de Recherches de Technologie Laitière, 65, rue de Saint Brieuc, 35042 Rennes Cedex, France;2. URE Technologie des Equipements Agro-Alimentaires, Cemagref, 17, avenue de Cucillé, 35044, Rennes Cedex, France;1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;2. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;3. School of Engineering, University College Cork, Cork, Ireland;1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, T12 Y337, Ireland;3. NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands;1. STLO, Agrocampus Ouest, INRA, 35000, Rennes, France;2. CNIEL, Paris, France;3. Institut de Physique de Rennes, UMR 6251, CNRS-Université Rennes 1, Rennes, France;4. Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, INRA, INPT, INP-EI PURPAN, Toulouse, France;5. INP – Ecole d''Ingénieurs de PURPAN, Département Sciences Agronomique & Agroalimentaires, Université de Toulouse, Toulouse, France;1. United Pharmaceuticals, F-75000 Paris, France;2. INRA, UMR1253, F-35000 Rennes, France;3. Agrocampus Ouest, UMR1253, F-35000 Rennes, France |
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| Abstract: | Enrichment of milk with micellar casein decreases water transfer during the rehydration of milk powders. In this study, the effects of the ion environment and the ion addition method on the rehydration kinetics were found to be dependent on the changes in the micellar casein. For example, adding citrate or phosphate solution to the micellar casein suspension before drying considerably increased rehydration rates and this was related to the destruction of the micelle structure. Water transfer in the casein suspension was improved by adding NaCl during rehydration: this effect may be explained by the more hygroscopic nature of NaCl rather than by extensive modification of the micellar structure. The addition of CaCl2 considerably affected micelle organization and led to the formation of insoluble structures during spray drying. |
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