Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating

The aim of this study was to describe the influence of fluid-bed agglomeration and coating on physical and functional properties of dairy-based multi-component powders. Binder liquids used for agglomeration were: distilled water, 15% lactose solution, 2% lecithin solution, and 15% sucrose solution. Agglomeration of multi-component food powders using 15% sucrose solution was the most favourable in terms of flow and reconstitution properties. In addition, this agglomerate was characterised by the lowest bulk density and highest porosity. Coating (15% lactose solution) agglomerated dairy powders led to improvement in flowability and dispersibility and tended to increase bulk density and decrease porosity of the product. The agglomerated powders obtained in this study had a loose, porous structure and an irregular shape.