Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility

摘要: Abstract Five common high protein dairy powders and their agglomerates produced by fluidised bed granulation were evaluated compared for rehydration characteristics in this study. Wettability of was measured immersion wetting time, capillary rise contact angles methods, while dispersion solubilisation processes quantified the change particle size sediment height after centrifugation. The results showed that these generally had poor wettability, especially whey isolate caseinates, which formed an impermeable layer separating water surface just they contacted water. However, casein-micellar dominant exhibited prolonged due to strong interactions inside micellar structures. with large porosity are expected exhibit increased wettability. agglomeration only caused external structural modification thus is difficult accelerate process casein, can be explained milk mechanism. structure inhibits release materials into surrounding liquid phase, mainly responsible extended time.