Journal article

On quantifying the dissolution behaviour of milk protein concentrate

Y Fang, C Selomulya, S Ainsworth, M Palmer, XD Chen

Food Hydrocolloids | Published : 2011

Abstract

Milk protein concentrate (MPC) is a newly developed dairy powder with wide range of applications as ingredients in the food industry, such as cheese, yogurt, and beverage. MPC has relatively poor solubility as a result of their high protein content (40-90wt%), with distinct dissolution behaviour in comparison to skim milk or whole milk powders. Here, a focused beam reflectance measurement (FBRM) was used to monitor the dissolution process of an MPC powder, with the data used to develop a kinetic dissolution model based on the Noyes-Whitney equation. The model was used to estimate the dissolution rate constant k and the final particle size in suspension d∞, describing dynamic dissolution beha..

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