Spray Drying of Sodium caseinate

Spray drying is a commonly used technique in the food industry to convert liquid proteins, such as sodium caseinate, into dry powders for improved handling, storage, and transportation. Sodium caseinate is a protein derived from milk and is commonly used as a functional ingredient in a wide range of food products, including baked goods, beverages, and processed meats.

The spray drying process involves atomizing a solution of sodium caseinate in water into a fine mist, which is then dried in a stream of hot air. The resulting dry powder consists of small, spherical particles with controlled size and shape. The process allows for the production of a large quantity of uniform particles with excellent flowability and dispersion properties.

The properties of the sodium caseinate powders produced by spray drying can be tailored by adjusting the process parameters, such as the inlet temperature, feed rate, and drying time. The use of different drying aids or additives can also affect the properties of the final powder.

Overall, spray drying is an effective method for producing sodium caseinate powders with controlled properties, which can be used in a wide range of food products. The process allows for the production of a large quantity of uniform particles with excellent flowability and dispersion properties, which can improve the functional properties of the final product.

Please find starting paramters and some Results in this Application Note.

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