Influence of a Lipid Phase on the Physical Properties of Spray-Dried Maltodextrin Powders

Maltodextrin powders containing 5, 10, 15, 20 and 25 % from three different palm oil fractions were produced by spray-drying emulsions with 30 wt % total solids content. The effect of the lipid phase on the characteristics of the particles was evaluated. Oilless spray-dried particles presented a smaller average size and reduced wettability as compared to the commercial product. An increase in fat content resulted in a decrease in true density while the Hausner Ratio and average diameter of the particles increased. The powders containing palm olefins (melting points, 14 °C and 18 °C) were stickier than the product containing stearin (melting point, 51 °C).