Handbook of Food Fortification and Health by Victor R. Preedy Rajaventhan Srirajaskanthan & Vinood B. Patel

Author:Victor R. Preedy, Rajaventhan Srirajaskanthan & Vinood B. Patel
Language: eng
Format: epub
Publisher: Springer New York, New York, NY

Particle Size

Particle size influences the mouth-feel of drinks. Bovine milk provides a better mouth-feel than cereal milk because bovine milk is creamier, while cereal milk is watery. Therefore to produce cereal milk with favourable mouth-feel, its particle diameter should be 400–500 nm [37]. A commercial bovine milk and a commercial CFSM had mean particle diameters of 450 and 420 nm, respectively, and they both exhibited creaming [38]. The particle diameters of soymilk fortified by Ca carbonate, triCa phosphate and Ca citrate were 327, 358 and 451 nm, respectively [25].

A literature report [39] explained that when adding Ca to soymilk, the protein particles (80 nm) first combine with the oil globules (350 nm), and then the bound globules aggregate with each other. As a result, the particle size of soymilk becomes larger and eventually coagulates. These results are presented in Table 15.4. It is assumed that in coagulated soy protein the oil globule is coated with three layers of proteins: oleosin, particulate proteins and soluble proteins [39]. Addition of some chelating agents reduced particle size of CFSM [18]. A significant reduction in particle size of CFSM due to addition of sodium hexametaphosphate is presented in Table 15.4. Figure 15.3 shows how particle size increased as [Ca2+] increased in Ca chloride-fortified soymilk.Table 15.4Effect of Ca and sodium hexametaphosphate on mean particle diameter (nm) of pasteurised soymilk

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