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Doctor of Philosophy, (Science)
Study Completed: 2016
College of Health
Spray Dried Milk-Protein Stabilized Emulsions with High Oil Content
Drying into a powdered format is a convenient means of increasing the shelf life of perishable emulsions and is generally carried out using spray drying. It is important that spray drying does not affect the structure of the emulsion as this may negatively impact the physical and chemical properties of the resulting powder. Mr Taneja investigated the changes taking place during spray drying of milk-protein stabilised emulsions with high oil content made using various milk protein products. The effect of heating the emulsions before spray drying was also examined. He found that an optimum level of protein is essential in order to preserve the emulsion structure during drying. The impact of heat treatment can also be minimised through the modification of emulsion composition. His research confirmed that in-depth understanding of the impact of emulsion composition and processing conditions used is crucial for designing new powdered emulsion products.
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Last updated on Tuesday 04 April 2017