Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47

Abstract

Low-frequency ultrasound has long been used to break and dissociate insoluble particles at a molecular level. In solution, power ultrasound of approximately 20 kHz generates sufficient shear to break agglomerates apart through acoustic cavitation, and this phenomenon has been reviewed in the context of powder solubility. Dairy powders are a dehydrated nonperishable globally important food commodity providing nutrition in both developed and developing regions around the world. The ability to rehydrate powders for use as food ingredients differs depending on the composition, processing history, and handling conditions with certain powders being more difficult to solubilize than others. In this chapter we focus mainly on the easily hydrated whey protein-based powders and the often more difficult powders to solubilize in the form of milk protein concentrates. Taking frequency into account, we discuss the use of high-power ultrasound as a method to aid powder solubilization through particle dissociation. Ultrasound as a technology is yet to be adopted commercially as a processing tool by the food-manufacturing industry, and limitations associated with the technique including equipment design are also discussed.