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Optimal Protein Powder Content: Insights from Recent Research
Protein Content in Infant Formula Powders
Impact on Processing Characteristics
Recent studies have explored the influence of varying protein content and whey protein:casein ratios on the processing characteristics of infant formula powders. Formulas with protein contents of 10, 14, and 18 g/100 g and whey protein:casein ratios of 60:40, 40:60, and 20:80 were analyzed. It was found that increasing the protein content and decreasing the whey protein:casein ratio led to increased viscosity during processing. However, these changes did not significantly affect the volume mean diameter (D[4,3]) of milk fat globules.
Physical Properties of Infant Formula Powders
The physical properties of the powders were also influenced by protein content. Specifically, the free fat content of the powders decreased as the protein content increased. Additionally, powders with a whey protein:casein ratio of 20:80 exhibited higher particle and bulk densities compared to those with a ratio of 60:40.
Protein Concentration in Milk Protein Concentrate Powders
Physical Characteristics
Another study focused on milk protein concentrate (MPC) powders with protein concentrations ranging from 36.6% to 89.6% (w/w) in dry matter. It was observed that MPC powders with higher protein content (MPC80, MPC85, and MPC90) had smaller particle sizes and significantly higher specific surface areas. This was measured using nitrogen adsorption techniques.
Flow Properties
The flow properties of these MPC powders were also affected by protein concentration. Higher protein MPC powders were found to be more compressible and had lower flow index values. They also required larger outlet diameters for optimal flow in mass-flow hoppers compared to lower protein MPC powders. This indicates that as the protein content increases, the powders become more challenging to handle and process.
Conclusion
In summary, increasing the protein content in both infant formula and milk protein concentrate powders significantly impacts their processing characteristics and physical properties. Higher protein content generally leads to increased viscosity, decreased free fat content, and higher particle and bulk densities in infant formula powders. In milk protein concentrate powders, higher protein content results in smaller particle sizes, higher specific surface areas, and more challenging flow properties. These insights are crucial for optimizing the formulation and processing of protein-rich powders in various applications.
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