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KMID : 0380620090410060657
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 6 p.657 ~ p.661
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Quality Characteristics of Spray Drying Microparticulated Calcium after Wet-grinding
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Han Min-Woo
Youn Kwang-Sup
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Abstract
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Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.
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KEYWORD
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wet-grinding, microparticulated calcium, spray-dried, solubility
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