On quantifying the dissolution behaviour of milk protein concentrate

Milk protein concentrate (MPC) is a newly developed dairy powder with wide range of applications as ingredients in the food industry, such as cheese, yogurt, and beverage. MPC has relatively poor solubility as a result of their high protein content (40–90 wt%), with distinct dissolution behaviour in comparison to skim milk or whole milk powders. Here, a focused beam reflectance measurement (FBRM) was used to monitor the dissolution process of an MPC powder, with the data used to develop a kinetic dissolution model based on the Noyes–Whitney equation. The model was used to estimate the dissolution rate constant k and the final particle size in suspension d∞, describing dynamic dissolution behaviours and final solubility respectively of a particular powder. In this work, the effects of dissolution temperature, storage duration and storage temperature on dissolution properties of an MPC powder were also investigated. A quantitative understanding of relationship between process and storage conditions with powder functionality could be achieved from k and d∞ profiles. This approach can potentially be applied to predict the dissolution behaviour of specific dairy powders in a more robust manner than conventional solubility tests.

A schematic depicting proposed dissolution mechanisms of spray-dried agglomerated powders, starting with de-agglomeration upon contact with water to release the individual primary particles, followed by ‘erosion’ until the size decreases to approach the diameter of occluded air (a), at which point the dissolution process is assumed to be complete.Figure optionsDownload as PowerPoint slide