Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Abstract

The efficiency of protein (whey protein isolate) and maltodextrin (DE 10) on spray drying of sugar rich bayberry juice was compared. No powder was recovered when the bayberry juice was spray dried alone. A small amount of protein (1%) was efficient (powder recovery>50%) to spray dry the bayberry juice, while a large amount of maltodextrin (>30%) was needed for the same purpose. The analysis of surface tension, electron spectroscopy for chemical analysis (ESCA) and glass transition temperature (T g) revealed that the mechanism of protein on spray drying of bayberry juice is mainly because of the preferential migration of protein to the surface of droplets/particles, which reduces adhesive beh..