Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems

• Lactose/WPI mixtures with different amounts of crystalline lactose were spray-dried.
• The physical, mechanical properties, and flow properties of lactose/WPI solids systems were studied.
• Particle size, particle shape and particle density were affected by the crystallinity of powders.
• Dairy solids with 11.18% crystallinity were more easy-flowing than dairy solids with 1.01%, 29.20%, and 46.84% crystallinity.

This study investigated the influence of pre-crystallisation and water plasticization on flow properties of lactose/whey protein isolate (WPI) solids systems. Powder characteristics of lactose/WPI mixtures with different amounts of α-lactose monohydrate (1.01%, 11.18%, 29.20%, and 46.84%, w/w) were studied. Dairy powders with higher amounts of crystalline lactose showed larger tapped bulk density and particle density. Morphological characteristic study indicated that dairy solids with higher crystallinity had less rounded shape and rougher surface. Increasing protein content or crystalline lactose content could decrease the molecular mobility of dairy solids. Flow function tests indicated that dairy solid with 11.18% crystallinity was more easy-flowing than lactose/WPI mixtures with 1.01%, 29.20% and 46.84% crystallinity at 0% and 44% relative humidity (RH) storage conditions. Furthermore, dairy solids with higher amount of crystalline lactose showed better resistance to develop cohesive at high RH storage conditions. The friction angle of dairy solid with 1.01% crystallinity increased with increasing water content, while friction angles of lactose/WPI mixtures with higher crystallinity decreased with increasing water content.

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