Spray Drying of Lactoglobulin

Spray drying is a widely used process in the food industry to produce powders with improved stability, solubility, and functionality. Lactoglobulin is a whey protein commonly found in milk and is a rich source of essential amino acids.

The main areas of spray drying of lactoglobulin include the food and dietary supplement industries. In the food industry, spray-dried lactoglobulin is used as a functional ingredient in a variety of food products such as infant formula, sports nutrition products, and baked goods. Spray-dried lactoglobulin can improve the texture, flavor, and nutritional value of these products. In the dietary supplement industry, spray-dried lactoglobulin is used as a source of high-quality protein, which is essential for muscle growth and repair.

Overall, spray drying of lactoglobulin has a wide range of applications and is a crucial process for the manufacturing of high-quality food and dietary supplement products. The use of spray drying offers several advantages such as improved solubility, enhanced stability, and increased functionality, making it a preferred technique for the production of lactoglobulin powders in these industries.

Please see the application note No. 553 for starting parameters, formulations and some results.

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