Characteristics of the Milk Powder Particles Lecithinated

The process of adding soy lecithin to milk (lecithination), followed by the agglomeration stage and drying, are the goal to increase the powder dispersion in water. This work studies the physical characteristics of milk lecithinated by the addition of raw and clarified lecithins with hydrogen peroxide, which was dried by lyophilization. The main objective was to compare the behavior between the particles of powdered milk, added 0.4% (w/v), 0.8% (w/v) and 1.0% (w/v) lecithin raw and clarified. The amount of added soy lecithin was determined on the basis of dry matter content of the full UHT milk used in the experiment. Lecithinated of fluid milk samples were put on aluminum forms and frozen by contact with liquid nitrogen and were placed inside the lyophilizer chamber. The lyophilization stage was carried out for approximately 7 hours under vacuum of 460 mmHg and temperature of -38 ° C. Dried samples were fragmented in porcelain pestle and kept in oven at 40°C until analyses. The powder milk added with lecithin clarified had shorter wettability to the concentration of 1.0% (w/v), the lowest percentage of retained insoluble after solubilization in water and the micrographs of the powder showed that most adding more clarified formed lecithin agglomerates of the milk powder added lecithin raw. So, the lecithin clarified give improvements in the particles for the milk added.