Flecking of fat‐filled milk powders
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(2)
Опубликована: Фев. 3, 2025
Flecking
is
an
insolubility
issue
in
fat-containing
milk
powders.
The
undissolved
particles
(flecks)
are
of
different
shapes
and
structures,
primarily
composed
fat
and/or
protein.
occurrence
flecking
reconstituted
powders
negatively
impacts
the
visual
appearance
overall
quality
final
product,
thereby
influencing
consumer
acceptance
brand
trust.
Standard
control
measures,
like
wettability
or
insolubility,
analysis
including
rehydration
testing
important
but
not
sufficient
predicting,
identifying
quantifying
flecking,
often
necessitating
additional
measures
to
be
implemented.
Suitable
analyses
for
include
confocal
laser
scanning
microscopy,
electron
particle
size,
density
analysis.
However,
it
crucial
highlight
that
merely
tightening
parameters
insufficient
combat
flecking.
This
approach
does
allow
implementation
rapid
solutions
when
detected
at
stages
assessment.
To
effectively
address
fleck
formation,
necessary
scrutinize
unit
operations
identify
precisely
where,
how,
process
flecks
formed.
requires
reformulation
engineering
interventions,
making
product
more
robust
resilient
formation.
date,
protein
denaturation/aggregation
emulsion
instability
proposed
as
major
mechanisms
governing
Additionally,
effect
seasonality
chemical
composition
reconstitution
medium
(water/coffee/tea)
other
factors.
work
aims
review
fat-filled
powder
by
interrogating
production
process,
skim
base
wet
dry
processing,
alongside
storage
conditions
methods,
strategies
Язык: Английский
Preliminary computer-aided design of powdered soft beverages integrating heuristic knowledge
Process Safety and Environmental Protection,
Год журнала:
2025,
Номер
unknown
Опубликована: Март 1, 2025
Язык: Английский
Food-Oral Processing: Current Progress, Future Directions, and Challenges
Journal of Agricultural and Food Chemistry,
Год журнала:
2024,
Номер
72(19), С. 10725 - 10736
Опубликована: Апрель 30, 2024
Oral
processing
refers
to
the
series
of
physical,
chemical,
and
biological
processes
inside
oral
cavity
when
we
consume
food.
This
process
affects
taste,
quality,
nutrient
absorption
body.
In
human
diet,
plays
a
crucial
role
because
it
impacts
not
only
food
flavor
texture
but
also
utilization
nutrients.
With
progress
science
technology
increasing
demand
for
food,
study
has
become
increasingly
important.
paper
reviews
history
definition
processing,
its
current
state
research,
applications
in
technology,
focusing
on
personalized
taste
customization,
protein
structure
modification,
intake
nutrition,
bionic
devices.
It
analyzes
impact
different
types
products
explores
potential
industry
research.
Язык: Английский
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
Food Hydrocolloids,
Год журнала:
2024,
Номер
159, С. 110606 - 110606
Опубликована: Сен. 6, 2024
Язык: Английский
Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation
Applied Food Research,
Год журнала:
2024,
Номер
4(2), С. 100575 - 100575
Опубликована: Окт. 25, 2024
Язык: Английский
Sustainable drying techniques for liquid foods and foam mat drying
Bhavesh Khatri,
Hamid Hamid,
Rafeeya Shams
и другие.
Discover Food,
Год журнала:
2024,
Номер
4(1)
Опубликована: Ноя. 26, 2024
Cutting-edge
drying
technologies
represent
a
paradigm
shift
in
the
food
industry,
offering
unique
solutions
to
increase
efficiency,
sustainability,
and
quality
of
process.
The
incorporation
vacuum
freeze-drying,
microwave
drying,
infrared
other
innovative
processes
has
expanded
processing
sector's
horizons.
development
hybrid
systems
that
integrate
several
produces
synergistic
benefits
improve
overall
performance.
advantages
novel
methods
include
minimising
heat
exposure,
increasing
rehydration
ratio,
lowering
bulk
density
weight,
reducing
risk
microbial
contaminations
oxidative
damage
fruit
juice
powder
preserve
its
colour,
texture,
nutritional
bioactive
component.
review
discusses
about
foam
mat
process,
which
can
be
utilised
microencapsulation
nano
emulsion,
while
also
addressing
problems
related
agglomerations
property
degradation
powders.
Язык: Английский