Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

► Proteins can be used as 'smart' drying aids to produce amorphous sugar powders. ► Tg of sugars dictates amount of protein required to produce amorphous sugar powders. ► Proteins with different surface-activity produce amorphous sugar powders differently. ► Different LMS control the amount of protein at the droplet surface differently. ► Maximum solubility of the sugar-protein powder is achieved within 5 min.