Fat-based powder with improved reconstitution properties - Patent Application 20070122997

Abstract

The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 75:25 to 99:1, the hydrophobic powder has a D50 particle size of 50 to 500 μm, the crystalline powder has a D50 particle size of 1 to 10 μm, and the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.

Description

[Technical Field]

[0001] [Background technology] Powders such as whole milk or creamer that contain large amounts of fat generally have poor reconstitution properties, especially at low temperatures, some of which are due to poor surface wetting of solid free fat or hydrophobic compounds (e.g., proteins).

[0002] The most common method to improve the cold reconstitution (i.e., wettability) of fat-containing powders is to add surfactant ingredients such as lecithin to the surface of such particles (e.g., by co-spraying). However, the addition of such ingredients may not be perceived as clean-label by consumers.

[0003] Another way to improve low temperature solubility is to modify the fat composition to use fats with lower melting temperatures, for example, medium chain triglycerides (MCTs), but even then, such ingredients may not be recognized as clean label, especially in the case of dairy or whole milk where butterfat is expected.

[0004] [Summary of the Invention] The inventors have surprisingly found a way to improve the wettability of whole milk powder and creamer powders, even at low temperatures (below ambient up to 4°C), and thus improve their reconstitution.

[0005] Enhanced reconstitution of these dairy powders upon reconstitution at room temperature is achieved by routine dry mixing with fine crystalline or amorphous powders. Routine dry mixing is a process in which a relatively large particle size powder (dairy powder) is mixed with a relatively fine powder (crystalline powder). When the adhesive forces (van der Waals and / or electrostatic forces) between the large and fine particles are greater than the gravitational force of the fine particles, the fine particles adhere to the surface of the large particles, forming a layer that appears as a coating. For adhesive forces to prevail, there must be at least a 10-fold size difference between the guest and carrier particles. Mechanical forces can be used to bring the guest particles into contact with the host particles.

[0006] The dry mixing process of the present invention results in the production of particles of dairy powder that are partially or completely coated with crystalline particles. Examples of suitable core materials are WMP, SMP, milk replacer powder, whey protein isolate, etc. Suitable coating materials are, for example, lactose, galactose, glucose, and sucrose. The coating material may be crystalline or amorphous. [Brief explanation of the drawings]

[0007] [Figure 1] SEM images of pure WMP (top left), micronized α-lactose monohydrate (top right), WMP + 5% w / w micronized α-lactose monohydrate (bottom left), and WMP + 10% w / w micronized α-lactose monohydrate (bottom right). [Figure 2] Setup used for analysis of powder reconstitution. [Figure 3] Reconstitution of WMP and WMP / micronized lactose mixtures. [Figure 4] Time-lapse images of reconstitution of uncoated and 10% coated WMPs. [Figure 5] Graph showing reconstitution time of WMP + 10% w / w anhydrous micronized α-lactose compared to WMP + 10% w / w micronized α-lactose monohydrate. [Figure 6]SEM image of WMP mixed with 10% finely powdered galactose. [Figure 7] Reconstitution of pure WMP and WMP mixed with 10% micronized galactose. [Figure 8] SEM images of pure SMP and SEM images of SMP mixed with 10% micronized lactose. [Figure 9] Reconstitution of SMP and reconstitution of SMP mixed with 10% micronized lactose. [Figure 10] SEM of WMP mixed with 10% spray-dried lactose. [Figure 11] Reconstitution of pure WMP and WMP mixed with finely divided lactose after spray drying. [Figure 12] SEM image of pure creamer (left) and creamer + 20% micronized α-lactose monohydrate (right). [Figure 13] Settling times for uncoated and coated creamer samples [Figure 14] Sedimentation times of WMP samples at 4°C. [Figure 15] Settling time of WMP samples at 22°C. [Figure 16] SEM images of pure vegan creamer and micronized maltodextrin. [Figure 17] SEM image of the coated powder. [Figure 18] Settling times of coated and uncoated powders at 22°C. [Figure 19] SEM image of the coated powder. [Figure 20] Powder settling time

[0008] Mode of Invention The present invention relates generally to powder compositions.

[0009] The present invention further relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline or amorphous powder.

[0010] The present invention further relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder or an amorphous powder, wherein the hydrophobic powder and the crystalline powder or the amorphous powder are present in a mass ratio of 75:25 to 99:1.

[0011] The present invention further provides a powdered beverage composition comprising a hydrophobic powder and a crystalline powder or an amorphous powder, wherein the hydrophobic powder and the crystalline powder or the amorphous powder are present in a mass ratio of 75:25 to 99:1, and the hydrophobic powder has a D of 50 to 500 μm. 50 The present invention relates to a powdered beverage composition having a particle size.

[0012] The present invention further provides a powdered beverage composition comprising a hydrophobic powder and a crystalline powder or an amorphous powder, wherein the hydrophobic powder and the crystalline powder or the amorphous powder are present in a mass ratio of 75:25 to 99:1, and the hydrophobic powder has a D of 50 to 500 μm. 50 The crystalline or amorphous powder has a particle size of 1 to 10 μm. 50 The present invention relates to a powdered beverage composition having a particle size.

[0013] The present invention further provides a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 75:25 to 99:1; a. The hydrophobic powder and the crystalline powder are present in a mass ratio of 75:25 to 99:1; b. Hydrophobic powder is 50-500 μm D 50 having a particle size, c. Crystalline or amorphous powder is 1 to 10 μm D 50 The present invention relates to a powdered beverage composition having a particle size of 1000 μm, wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.

[0014] In some embodiments, the hydrophobic powder is a creamer, such as a dairy creamer. In some embodiments, the hydrophobic powder is a milk powder, such as whole milk powder or skim milk powder. The skim milk powder may be medium heat skim milk powder. In some embodiments, the hydrophobic powder is whey protein isolate.

[0015] In one embodiment, the free fat content of the hydrophobic powder is 0.01-2% w / w.

[0016] In one embodiment, the free fat content of the hydrophobic powder is 1-2% w / w, or 1.5-2% w / w, for example, about 1.7% w / w, which is typical of the free fat content of creamers.

[0017] In one embodiment, the free fat content of the hydrophobic powder is 1-1.5% w / w, for example about 1.2% w / w, which is typical of the free fat content of WMP.

[0018] In one embodiment, the free fat content of the hydrophobic powder is 0.01-0.25% w / w, for example less than 0.2% w / w, which is typical of the free fat content of SMPs.

[0019] In one embodiment, the hydrophobic powder further comprises lactose.

[0020] In one embodiment, the hydrophobic powder D 50 The particle size is 65 to 250 μm, or 65 to 200 μm, or 65 to 85 μm, or 70 to 75 μm.

[0021] In one embodiment, the hydrophobic powder D 50 The particle size is approximately 73 μm.

[0022] In some embodiments, the hydrophobic powder and the crystalline powder are present in a weight ratio of 80:20 to 95:5.

[0023] In some embodiments, the hydrophobic powder and the crystalline powder are present in a weight ratio of about 90:10 or about 85:15.

[0024] In some embodiments, the crystalline powder is galactose, for example, D-galactose.

[0025] In some embodiments, the crystalline powder is lactose, eg, anhydrous lactose having a moisture content of about 1% w / w or less.

[0026] In some embodiments, the crystalline powder is dehydrated lactose, for example, α-lactose monohydrate, having a water content of about 5.4% w / w or less.

[0027] In one embodiment, the crystalline powder is micronized. In one embodiment, the crystalline powder is spray dried.

[0028] In one embodiment, the D of the crystalline powder 50 The particle size is 5 to 10 μm.

[0029] In one embodiment, the D of the crystalline powder 50 The particle size is approximately 6 μm.

[0030] In one embodiment, the free fat content of the hydrophobic powder is 0.01-0.2% w / w, for example about 0.1% w / w, and the D 50 The particle size is 65 to 75 μm.

[0031] In one embodiment, the free fat content of the hydrophobic powder is 1-2% w / w, or 1.5-2% w / w, for example, about 1.7% w / w, and the D 50 The particle size is 65 to 250 μm.

[0032] Particle size can be measured by dynamic image analysis. For example, particle size can be measured by dynamic image analysis as described herein.

[0033] In one embodiment, the powdered beverage composition is a coffee mix.

[0034] In one embodiment, the powdered beverage composition does not include lecithin or medium chain triglycerides.

[0035] In some embodiments, derivatives of lactose, galactose, glucose, sucrose are sugar derivatives.

[0036] In one embodiment, the powdered beverage is for human consumption.

[0037] The present invention further relates to a method for improving the reconstitution of a hydrophobic powder with water, comprising dry-mixing the hydrophobic powder with a crystalline powder, wherein the hydrophobic powder and the crystalline powder are dry-mixed in a mass ratio of 75:25 to 99:1.

[0038] The present invention further relates to a method for improving the reconstitution of a hydrophobic powder with water, comprising dry-mixing the hydrophobic powder with a crystalline powder, wherein the hydrophobic powder and the crystalline powder are dry-mixed in a mass ratio of 75:25 to 99:1, and the hydrophobic powder has a D50 particle size of 50 to 500 μm.

[0039] The present invention further provides a method for improving the reconstitution of a hydrophobic powder with water, comprising dry-mixing the hydrophobic powder with a crystalline powder, wherein the hydrophobic powder and the crystalline powder are dry-mixed in a mass ratio of 75:25 to 99:1, and the hydrophobic powder has a D of 50 to 500 μm. 50 The crystalline powder has a particle size of 1 to 10 μm. 50 The present invention relates to a method for producing a particle having a particle size.

[0040] The present invention further provides a method for improving the reconstitution of a hydrophobic powder with water, comprising dry mixing the hydrophobic powder with a crystalline powder, a. Dry-mixing the hydrophobic powder and the crystalline powder in a mass ratio of 75:25 to 99:1; b. The hydrophobic powder has a D50 particle size of 50 to 500 μm; c. The method relates to a crystalline powder having a D50 particle size of 1 to 10 μm, wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.

[0041] In one embodiment, the hydrophobic powder and the crystalline powder are present in a weight ratio of about 90:10.

[0042] In one embodiment, the water has a temperature of less than 45° C., or less than 25° C., or less than 10° C., or less than 5° C. In one embodiment, the water has a temperature of about 22° C. In one embodiment, the water has a temperature of about 4° C.

[0043] The present invention further relates to the use of a crystalline powder to improve the reconstitution of a hydrophobic powder at low temperatures, wherein the hydrophobic powder and the crystalline powder are present in a powdered beverage composition in a mass ratio of 75:25 to 99:1.

[0044] The present invention further provides a powdered beverage composition comprising a hydrophobic powder and a crystalline powder in a mass ratio of 75:25 to 99:1, the hydrophobic powder having a D of 50 to 500 μm. 50 The present invention relates to the use of a crystalline powder to improve the low temperature reconstitution of a hydrophobic powder having a particle size.

[0045] The present invention further provides a powdered beverage composition comprising a hydrophobic powder and a crystalline powder in a mass ratio of 75:25 to 99:1, the hydrophobic powder having a D of 50 to 500 μm. 50 The crystalline powder has a particle size of 1 to 10 μm. 50 The present invention relates to the use of a crystalline powder to improve the low temperature reconstitution of a hydrophobic powder having a particle size.

[0046] In some embodiments, derivatives of lactose, galactose, glucose, sucrose are sugar derivatives.

[0047] The present invention further provides the use of a crystalline powder to improve the low temperature reconstitution of a hydrophobic powder, comprising: a. The hydrophobic powder and the crystalline powder are present in the powdered beverage composition in a mass ratio of 75:25 to 99:1; b. The hydrophobic powder has a D of 50 to 500 μm 50 having a particle size, c. The crystalline powder has a D between 1 and 10 μm 50 The present invention relates to a method for preparing a pharmaceutical composition having a particle size and comprising lactose, galactose, glucose, sucrose, or a derivative thereof.

[0048] In one embodiment, the hydrophobic powder and the crystalline powder are present in a weight ratio of about 90:10.

[0049] In some embodiments, derivatives of lactose, galactose, glucose, sucrose are sugar derivatives.

[0050] The embodiments of the compositions, methods and uses of the present invention described herein can be freely combined by those skilled in the art.

[0051] In some embodiments, the hydrophobic powder has a free fat content of 1-2% w / w, the crystalline powder is micronized α-lactose monohydrate or anhydrous lactose, the hydrophobic powder and the crystalline powder are present in a ratio of about 95:5 or about 90:10, and the hydrophobic powder has a d of 65-75 μm. 50 of finely powdered α-lactose monohydrate 50 is about 6 μm.

[0052] In some embodiments, the hydrophobic powder has a free fat content of 1-2% w / w, the crystalline powder is micronized D-galactose, the hydrophobic powder and the micronized D-galactose are present in a ratio of about 90:10, and the d of the micronized D-galactose 50 is about 6 μm.

[0053] In some embodiments, the hydrophobic powder has a free fat content of 0.01-0.2% w / w, the crystalline powder is micronized α-lactose monohydrate having a moisture content of about 5.4% w / w, or anhydrous lactose having a moisture content of about 1% w / w, the hydrophobic powder and the crystalline powder are present in a ratio of about 95:5 or about 90:10, and the hydrophobic powder has a d of 65-75 μm. 50 It has.

[0054] In some embodiments, the hydrophobic powder has a free fat content of 1-2% w / w, the crystalline powder is spray-dried lactose monohydrate, the hydrophobic powder and the spray-dried lactose monohydrate powder are present in a ratio of about 90:10, and the spray-dried lactose monohydrate powder itself has a D50 of about 8 μm. DETAILED DESCRIPTION OF THE INVENTION

[0055] definition As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural references unless otherwise indicated. The words "comprise," "comprises," and "comprising" are to be interpreted inclusively and not exclusively. Similarly, the words "include," "including," and "or" are all to be interpreted as inclusive unless such a construction is clearly prevented from the context.

[0056] However, compositions disclosed herein may not include elements not specifically disclosed. Accordingly, disclosure of embodiments presented using the term "comprising" includes disclosure of embodiments "consisting essentially of" and "comprising" the specified components. Similarly, methods disclosed herein may be absent any step not specifically disclosed herein. Accordingly, disclosure of embodiments using the term "comprising" includes disclosure of embodiments "consisting essentially of" and "comprising" the specified steps.

[0057] The term "and / or" when used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y." As used herein, the terms "example" and "such as," particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be considered exclusive or comprehensive. Unless otherwise stated, any embodiment disclosed herein can be combined with any other embodiment disclosed herein.

[0058] As used herein, "about" and "approximately" are understood to refer to numbers within a numerical range, e.g., within -10% to +10% of the referenced number, preferably within -5% to +5% of the referenced number, more preferably within -1% to +1% of the referenced number, and most preferably within -0.1% to +0.1% of the referenced number.

[0059] Furthermore, all numerical ranges herein should be understood to include all integers, whole numbers, or fractions within that range. The term "between" includes the endpoints of the particular range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 1 to 10 should be interpreted as supporting ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0060] D value (D 10 , D 50 and D 90 ) represent the 10%, 50% and 90% intercepts of the cumulative volume distribution of the powder. The cumulative particle size distribution indicates the percentage of particles in the sample that are smaller than a given particle size.

[0061] Particle size analysis was performed by dynamic image analysis using a Camsizer XT (Retsch Technology, Germany) dry dispersion unit. This method involves dispersing particles using compressed air, then passing them in front of two brightly pulsating LED light sources. The particle shadows were captured by two digital cameras, and image processing software was used to measure the particle size of each particle. The particle size at 10%, 50%, and 90% of the cumulative powder volume was then calculated. 10、 d 50 , and d 90 Extract the value.

[0062] The air dispersion pressure applied in the particle size measurements was 180 kPa for all powders except for the dairy creamer and vegan creamer (shown in Examples 6, 9, and 10). As these two powders are relatively large, a pressure of 60 kPa was applied to avoid breakage.

[0063] Thus, in one embodiment, particle size can be measured by dynamic image analysis, for example, particle size can be measured by dynamic image analysis as described herein.

[0064] Dissolution time is the time it takes for the powder bulk to disintegrate in a solvent (e.g., water) to form a solute. When a powder is added to water, several distinct, but usually overlapping, phenomena occur. First, the powder surface is wetted, followed by capillary penetration and settling of the powder into the liquid medium. This is followed by particle dispersion and breakup of single particles or aggregates. For water-soluble powder components, dissolution ultimately occurs. The entire process, including wetting, dispersion, and dissolution, is known as powder rehydration or reconstitution.

[0065] Mass ratio is defined as the percentage of one component in a binary mixture relative to the percentage of another component, ie the sum of the percentages of the two components is 100%.

[0066] Powdered beverage composition refers to a dry powder composition that can be rehydrated using a food grade liquid such as milk or water and consumed as a beverage.

[0067] The hydrophobic powder is a food grade powder that contains a fat or oil, preferably a fat.

[0068] Crystalline powders comprise crystalline particles in which atoms, molecules, or ions are arranged in a highly ordered crystal lattice. Examples of crystalline substances are crystalline sugars, such as lactose, glucose, galactose, and sucrose, and their derivatives.

[0069] Amorphous powders are materials that exhibit a random distribution of atoms and molecules. Examples of amorphous substances are maltodextrin, spray-dried lactose, and spray-dried skim milk.

[0070] Maltodextrins are amorphous carbohydrates often used as bulking agents in pharmaceutical formulations. Maltodextrins are glucose polymers obtained by acid or enzymatic hydrolysis of starch and are available in a variety of polymer chain lengths. In all glucose polymers, the molecular chain begins with a reducing sugar containing a free aldehyde group. Starch hydrolysis leads to depolymerization and the presence of more reducing sugars. Dextrose equivalent (DE) is a measure of the amount of reducing sugar relative to glucose (dextrose) in a product, expressed on a dry weight basis. For example, maltose (a disaccharide consisting of two glucose monomers) has a DE of 50 (since glucose has a DE of 100). Generally, the higher the DE value, the lower the molecular weight of the maltodextrin. The maltodextrins used in Examples 9 and 10 have DE values ​​of 6 and 17-20. These DE values ​​correspond to number-average molecular weights of approximately 3200 g / mol and 1250 g / mol, respectively. Maltodextrin was supplied by Roquette (France) and was micronized using a jet mill.

[0071] Reconstitution time is the time taken to achieve 90% dissolution, meaning the time to reach 90% of the maximum conductivity for each sample, for example as described in Example 1.

[0072] "Fine-grained" powders are typically ground into very fine particles less than 20 μm. Examples of fine-grained powders are finely divided sugars such as lactose, galactose, glucose, and sucrose. Micronization occurs by pulverizing primary particles or agglomerates using a mill, such as a ball mill or jet mill.

[0073] Milk powder is a dairy product obtained by removing water from milk (whole milk, skim milk, part-skim milk or cream, or a mixture of these products), the water content not exceeding 5% by weight of the final product. Examples of milk powders are whole milk powder, semi-skim milk powder and skim milk powder.

[0074] Whole milk powder is dehydrated milk containing 26% to 42% fat.

[0075] Skim milk powder is dried milk containing less than 1.5% fat by weight.

[0076] Creamers, such as non-dairy creamers, are milk powder replacers in which the carbohydrate or lipid phase has been replaced, for example lactose has been replaced by maltodextrin.

[0077] In one embodiment, the powdered beverage composition is a creamer and the amorphous powder is maltodextrin, preferably micronized maltodextrin, more preferably micronized maltodextrin having an average molecular weight of 1000 g / mol to 4000 g / mol. In some embodiments, the average molecular weight is about 1250 g / mol. Preferably, the maltodextrin is micronized using a jet mill.

[0078] Dehydrated α-lactose is crystalline α-lactose that has been dried to remove the water of crystallization (monohydrate).

[0079] Sugar derivatives are derived from sugars, including monosaccharides and disaccharides. Monosaccharide derivatives can be derived from glucose or galactose, such as D-galactose or D-glucose. Disaccharide derivatives can be derived from lactose or sucrose, such as anhydrous lactose or α-lactose monohydrate.

[0080] A coffee mix is ​​a coffee product that includes instant coffee, a creamer base, and a sweetener base. [Example]

[0081] Example 1: Mixing whole milk powder with micronized α-lactose monohydrate WMP (LacPatrick Dairies, Netherlands) was mixed with micronized α-lactose monohydrate (Lactochem Microfine, DFE Pharma, the Netherlands) in a food processor (20 cm diameter) containing a custom-made, three-blade impeller with a 45° pitch. The impeller speed was controlled by a 240 V, 7 Amp regulator (University of Sheffield). Both powders were added to a container before mixing, with a batch size of 200 g. The mixing speed was approximately 120 rpm, and the mixing time was 5 minutes. The ratios of WMP to micronized lactose applied were 95 / 5 (w / w) and 90 / 10 (w / w).

[0082] The particle size was measured using a Camsizer® XT (Retsch Technology GmbH) at a dispersion pressure of 180 kPa. The d values ​​(d 10 , d 50 and d 90 ) are shown in Table 1.

[0083] [Table 1]

[0084] All samples were visualized using a benchtop SEM (JEOL, Japan). Prior to SEM visualization, a layer of Au was deposited on the sample surface using a sputter coater (Agar Scientific, UK) to minimize the effects of charging. The pressure and current applied for gold sputtering were 0.04 mbar and 40 mA, respectively. The sample-to-target distance was 25 mm, and the deposition time was 12 seconds.

[0085] SEM images of the different samples are shown in Figure 1. In the case of the WMP / micronized lactose mixture, small crystalline lactose particles can be observed on the surface of the WMP.

[0086] The setup used to evaluate the rehydration characteristics of various samples is shown in Figure 2. This setup consists of an unbaffled glass vessel (inner diameter 7 cm) and a steel tube (inner diameter 5 cm) with a moving plate at the bottom for immediate powder feeding. The distance between the feed tube opening and the liquid surface is 5 cm. To quantify the dissolution rate, conductivity was measured. For this purpose, a conductivity probe (Jenway 3540 model, UK, k value 0.111 cm-1 at 25 °C) was positioned vertically in the center of the vessel using a fitting. The temperature and stirring speed were controlled using a stirring hotplate (Dragon Lab, MS7-H550-Pro, China). The wetting and settling processes of the powder were monitored using a video camera (1920 × 1080 pixels, 30 fps) positioned vertically above the vessel.

[0087] For the reconstitution experiments, 200±0.1 mL of distilled water and 4±0.01 g of powder were used. A temperature of 22±3°C was applied, and stirring speeds of 400 rpm and 800 rpm were used.

[0088] The effect of a micronized lactose coating on the reconstitution of WMP is shown in Figure 3. The reconstitution results were analyzed using settling time and t 90 The settling time is defined as the time interval between the moment the powder is introduced to the water surface (by opening the moving plate at the bottom of the feeding tube) and the moment the powder is completely immersed in the liquid.90 is the time to achieve 90% dissolution, and refers to the time when 90% of the maximum conductivity of each sample was reached. In this example, 10 separate measurements were performed. Error bars represent the 95% confidence interval.

[0089] The addition of micronized lactose onto the surface of WMP results in a significant enhancement of powder rehydration at 22±3°C (Figure 3). The lactose-coated powder had a significantly lower t than pure WMP at both agitation speeds applied. 90 Contains 10% micronized lactose 90 is less than one-third of the initial value at 0% micronized lactose. The reduction in dissolution time is due to more rapid wetting and settling, as indicated by the triangles in Figure 3.

[0090] Time-lapse images taken from the video recording during the reconstitution experiment are shown in Figure 4. At 360 seconds, the percentage of the liquid surface covered by powder is significantly smaller for the 10% coated sample compared to the pure WMP. At 720 seconds, the coated powder has completely settled, while the WMP is still floating.

[0091] Example 2: Blending whole milk powder with finely divided anhydrous α-lactose For the preparation of anhydrous α-lactose, a thin layer of finely powdered α-lactose monohydrate was placed in an oven (Carbolite Gero) at 130°C for 2 hours. The moisture content of the anhydrous lactose was determined from the weight loss (MA160, Sartorius, Germany) after drying at 150°C for 2 hours and was found to be 1% w / w (5.4% w / w for the original monohydrate sample). Powder blending and reconstitution analysis were performed using the same methods as in Example 1. The particle size distribution of the coated sample was similar to that in Example 1.

[0092] The reconstitution results shown in Figure 5 indicate that the anhydrous lactose coating resulted in even shorter settling and dissolution times than the lactose monohydrate coating shown in Example 1. This is due to the higher solubility of anhydrous α-lactose.

[0093] Example 3: Mixing whole milk powder with micronized galactose To prepare the micronized galactose, 50 g of D-galactose powder (Beckmann-Kenko GmbH) was milled in a ball mill (Retsch, PM 100) at 400 rpm for 1 h (10 min intervals). The milling was carried out in a 250 mL jar with three grinding balls (30 mm). The particle size distribution of the micronized galactose is shown in Table 2. The surface morphology (SEM) of the coated powder is shown in Figure 6.

[0094] Powder blending and reconstitution analysis were performed using the same methods as in Example 1.

[0095] [Table 2]

[0096] The reconstitution results obtained after dry mixing of WMP with micronized galactose are shown in Figure 7. It can be observed that the galactose coating results in a significant enhancement in the reconstitution of WMP.

[0097] Example 4: Blending skim milk powder with finely divided α-lactose monohydrate In this example, warm processed skim milk powder (Arla, UK) was dry mixed with finely divided alpha-lactose monohydrate. The same blending and reconstitution analysis methods as described in Example 1 were used. The SMP was sieved to remove fine particles and to obtain a large size difference between the core and coating materials. The particle size distribution of the SMP used in this example is shown in Table 4. Table 3. SEM of the pure SMP and 10% coated powder is shown in Figure 8. The reconstitution results are shown in Figure 9.

[0098] [Table 3]

[0099] A larger d 50 The effect of particle size on the settling time of SMP was also evaluated. 50 It was observed that the settling time of SMP was less than 70 seconds at particle sizes that made the effect of adding carbohydrate to the surface less pronounced. With higher free fat (typically above 1%), the settling time increased over a wider range of particle sizes (see Example 6 for creamers).

[0100] Example 5: Blending WMP with fine spray-dried lactose particles To prepare finely divided spray-dried lactose, lactose monohydrate was dissolved in distilled water at ambient temperature and stirred for 30 minutes to prepare a 20% w / w lactose solution in water. A Mobile Minor spray dryer (GEA, Denmark) equipped with a two-fluid nozzle (1 mm diameter) in parallel flow mode was used to dry the lactose solution. Prior to spray drying, the solution was heated to 70°C in a water bath. A peristaltic pump (Watson-Marlow 520U) with four roller heads was used to force the liquid through a silicone tube (4.8 mm) with foam insulation (19 mm wall thickness) and into the nozzle. The atomizing air pressure and flow rate used were 0.5 bar and 4.5 kg / h, respectively. The drying air flow rate was approximately 100 kg / h. inlet is 160℃, and T outlet The temperature was 90°C. The feed rate was in the range of 2.3 to 2.5 kg / h (T outlet (adjusted to control

[0101] The particle size distribution of the spray dried lactose is shown in Table 4. An SEM of the coated powder is shown in Figure 10.

[0102] [Table 4]

[0103] The reconstitution results obtained after dry mixing of WMP with fine spray-dried lactose are shown in Figure 11. It can be observed that a significant enhancement in the reconstitution of WMP occurs as a result of coating with spray-dried lactose.

[0104] Example 6: Blending Dairy Creamer with Micronized Alpha-Lactose Monohydrate Dairy creamer was mixed with micronized α-lactose monohydrate in a benchtop fluid bed granulator (designed by the University of Sheffield). The two powders were mixed for 7 minutes using ambient temperature air at a flow rate of 90 L / min. Four creamer / micronized lactose ratios were applied: 95 / 5, 90 / 10, 85 / 15, and 80 / 20 (w / w).

[0105] The particle size distributions of the creamer and micronized α-lactose monohydrate samples are shown in Table 5.

[0106] [Table 5]

[0107] SEM images of pure creamer and creamer mixed with 20% micronized α-lactose monohydrate are shown in Figure 12. In the 20% sample, complete coverage of the creamer particle surface by the micronized lactose can be observed.

[0108] The wettability of the pure creamers and blends was evaluated by a static wetting-settling test: 15 g of powder was introduced all at once (without stirring) onto the surface of 200 mL of distilled water at 22±3° C. The settling times of the different powders are shown in FIG.

[0109] Example 7: Sedimentation time of WMP at 4°C Examples 1 and 5 were repeated, except that reconstitution was performed at 4° C. The addition of micronized α-lactose monohydrate onto the surface of WMP also results in a significant enhancement of the settling time at 4° C. (FIG. 14). Similar results are seen with the addition of spray-dried lactose onto the surface of WMP.

[0110] Example 8: Blending WMP with coarse lactose at 22°C Further experiments were conducted to evaluate the effect of blending WMP with lactose of approximately the same particle size. The same blending method as for the finely powdered lactose was used. WMP was blended with coarse α-lactose monohydrate and finely powdered α-lactose monohydrate in a food processor (20 cm diameter) containing a custom-made, three-blade impeller with a 45° pitch. The blending speed was approximately 120 rpm, and the blending time was 5 minutes.

[0111] The size distribution of WMP, coarse α-lactose monohydrate and finely divided α-lactose monohydrate is shown in Table 6.

[0112] [Table 6]

[0113] The settling times of various powders are shown in FIG.

[0114] Example 9: Sedimentation Time of Vegan Creamer Blended with Micronized Maltodextrin DE6 / DE17-20 at 22°C Vegan creamer with a free fat content of 2±0.3% was dry-blended with micronized maltodextrins DE6 and DE17-20. Two ratios of vegan creamer / micronized maltodextrin were applied: 98 / 2 (% w / w) and 95 / 5 (% w / w). The same blending and reconstitution analysis methods as described in Example 1 were used. The particle size distributions of the vegan creamer and micronized maltodextrin are shown in Table 7. Scanning electron micrographs (SEM) of the pure vegan creamer and micronized maltodextrin are shown in Figure 16. An SEM of the coated powder is shown in Figure 17.

[0115] The settling times of the uncoated and coated powders at 22° C. and 400 rpm are shown in FIG.

[0116] [Table 7]

[0117] Example 10: Sedimentation of Vegan Creamer Blended with Micronized Maltodextrin DE17-20 at 4°C The same vegan creamer as in Example 9 was mixed with micronized maltodextrin DE17-20 at four different vegan creamer / micronized maltodextrin ratios: 95 / 5 (% w / w), 90 / 50 (% w / w), 85 / 15, and 80 / 20 (% w / w). The samples were reconstituted with deionized water at 4°C and 800 rpm using the same setup as in Example 1. The particle size distribution of the powder is shown in Table 7. SEM images of the coated samples are shown in Figure 19. Settling time results are shown in Figure 20.

Claims

1. A powdered beverage composition comprising a hydrophobic powder and a crystalline powder, a. the hydrophobic powder and the crystalline powder are present in a weight ratio of 75:25 to 99:1; b. The hydrophobic powder has a D of 50 to 500 μm ５０ having a particle size, c. The crystalline powder has a D of 1 to 10 μm ５０ a particle size, wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, and sucrose; the particle size is measured by dynamic image analysis; the hydrophobic powder comprises a dairy powder; A powdered beverage composition, wherein there is at least a 10-fold size difference between said crystalline powder and said hydrophobic powder.

2. 2. The powdered beverage composition of claim 1, wherein the hydrophobic powder has a free fat content of 0.01 to 2% w / w.

3. 3. The powdered beverage composition according to claim 1, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 80:20 to 95:

5.

4. 4. The powdered beverage composition according to claim 1, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 90:

10.

5. The free fat content of the hydrophobic powder is 0.01 to 0.2% w / w, and the D of the hydrophobic powder is ５０ The powdered beverage composition according to any one of claims 1 to 4, wherein the particle size is 65 to 75 µm.

6. The free fat content of the hydrophobic powder is 1.5-2% w / w, and the D of the hydrophobic powder ５０ The powdered beverage composition according to any one of claims 1 to 4, wherein the particle size is 65 to 250 µm.

7. The powdered beverage composition according to any one of claims 1 to 6, wherein the crystalline powder is selected from galactose, lactose and dehydrated lactose.

8. The powdered beverage composition of claim 7 , wherein the hydrophobic powder comprises lactose.

9. D of the crystalline powder ５０ The powdered beverage composition according to any one of claims 1 to 8, wherein the particle size is 5 to 10 µm.

10. The powdered beverage composition according to any one of claims 1 to 9, wherein the powdered beverage composition is a coffee mix.

11. 1. A method for improving the reconstitution of a hydrophobic powder with water, comprising dry-mixing the hydrophobic powder with a crystalline powder; a. the hydrophobic powder and the crystalline powder are dry mixed in a mass ratio of 75:25 to 99:1; b. The hydrophobic powder has a D of 50 to 500 μm ５０ having a particle size, c. The crystalline powder has a D of 1 to 10 μm ５０ a particle size, wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, and sucrose; the hydrophobic powder comprises a dairy powder; A method wherein there is at least a 10-fold size difference between said crystalline powder and said hydrophobic powder.

12. 12. The method of claim 11, wherein the hydrophobic powder and the crystalline powder are present in a weight ratio of 90:

10.

13. 13. The method of claim 11 or 12, wherein the water has a temperature of less than 45°C.

14. 1. Use of a crystalline powder to improve the low-temperature reconstitution of a hydrophobic powder, comprising: a. the hydrophobic powder and the crystalline powder are present in a weight ratio of 75:25 to 99:1; b. The hydrophobic powder has a D of 50 to 500 μm ５０ having a particle size, c. The crystalline powder has a D of 1 to 10 μm ５０ having a particle size and selected from one or more of lactose, galactose, glucose, and sucrose; the hydrophobic powder comprises a dairy powder; There is at least a 10-fold size difference between the crystalline powder and the hydrophobic powder.

15. 15. The use according to claim 14, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 90:10.

Images