Abstract
Specifi c food powders can be customized in both functional and nutritional
aspects to meet the requirements of end-users. An example is dairy powders where surface and internal compositions lead to distinctive physico-chemical properties and functional behaviour. Powder rehydration is important as a critical benchmark of quality for consumption. Standard methods to quantify their reconstitution properties are relatively simple procedures that may fail to recognize important characteristics from speciality products. An overview is presented on powder rehydration properties and techniques used in industry and research settings, with a particular focus on dairy powders comprising the bulk of commercial food powders
aspects to meet the requirements of end-users. An example is dairy powders where surface and internal compositions lead to distinctive physico-chemical properties and functional behaviour. Powder rehydration is important as a critical benchmark of quality for consumption. Standard methods to quantify their reconstitution properties are relatively simple procedures that may fail to recognize important characteristics from speciality products. An overview is presented on powder rehydration properties and techniques used in industry and research settings, with a particular focus on dairy powders comprising the bulk of commercial food powders
| Original language | English |
|---|---|
| Title of host publication | Handbook of food powders: Processes and properties |
| Editors | Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck |
| Place of Publication | Cambridge UK |
| Publisher | Woodhead Publishing Limited |
| Pages | 379 - 408 |
| Number of pages | 30 |
| ISBN (Electronic) | 9780857098672 |
| ISBN (Print) | 9780857095138 |
| Publication status | Published - 2013 |
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