Browsing by Author "Pihlaja, Liisa"

In instantization milk powders’ reconstitution properties are improved. Typical instantization processes are agglomeration, in which particle size and porosity are increased, and lecithination, in which powder particle surface is made less hydrophobic. Both instantization methods have some drawbacks: Agglomeration is not sufficient for instantizing high fat milk powders, while lecithination tends to decrease powder’s flowability. The aim of this study was to review suitability of agglomeration in instantizing milk powder (SMP) and whole milk powder (WMP). Powders were agglomerated on fluid bed agglomerator by using different binder liquids. The physical properties, like wettability, flowability and particle size, of the agglomerated powders were characterized and compared to the unprocessed raw materials and reference powders (commercial instantized milk powders). According to the results reconstitution properties were improved more when using other binder liquids than only water. The fastest wetting on agglomerated SMP was achieved with sugar binder liquids. However, sugar also impaired powders’ flowability. On agglomerated WMPs fastest wetting occurred with phospholipid fraction as a binder liquid. Future research could investigate usage of different binder liquids in combination and optimizing agglomeration parameters for each binder liquid.