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hydrophilic materials

"UHT, ultra-high temperature.

hydrophilic materials

"UHT, ultra-high temperature.

tion of sweetened condensed milks are also required. Manufacture by the appropriate use of heat and by control of the mineral balance of the milks during processing are the essential manufacturing processes. An improvement in the dispersibility of powdered products has been achieved by progressively improved drier design so that powder particles can be agglomerated without damage to the flavor or nutritional properties of the product. More recently, effective coating of the particles with natural materials that impart hydrophillic properties has been achieved. The reduction of mineral levels by the processes of ion exchange and electrodialysis are widely practiced (15,16). This has allowed, in particular, the development of infant foods with low osmotic pressure and with managed mineral profiles that appropriately meet nutritional needs for nutrient balance.

Powders that contain milk fat are manufactured by means that ensure that stale flavors, due to oxidation developed during storage, do not arise in less than 12 months. Fat-containing powders that are intended for dispersion in water require particular care in manufacture (17).

High-fat powders, such as cream and butter powders which are particularly useful in the bakery industry, require appropriate formulation to ensure that free-flow properties are retained without loss of functional performance (18).

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