14F-31 |
Physical properties of cappuccinos prepared by agglomeration/ instantizing process |
D. C. P. JARDIM1, F. Z. Vissotto, F. M. Montenegro, and V. Luccas. (1) Cereal Chocotec, ITAL, Av. Brasil, 2880, Campinas - Sao Paulo, 13073-001, Brazil
Instant powder is characterized to be prepared quickly and soluble. The qualily is evaluated by physical properties such as granulometric distribuition, wetable, dispersion, solubility and apparent density. The purpose of this research was to process cappuccinos powders in the standard (prepared with sucrose) and diet versions by the agglomeration / instantization process, and to compare their physical properties before and after the instantizing process. The formulation of the products included soluble coffee, maltodextrin, deffated milk powder, sugar (optional) and alkalinazed cocoa powder. The equipment was a laboratory instantizer (CIBEC – Italy) with grills openings of 0.5, 1.0 and 1.6 mm. The instantizing process improved the granulometric distribuion of both products (standard and diet versions). The best results were obtained using the grill with opening of 1.0mm. The process still improved the wetability, dispersion and solubility of the evaluated powders products, with the best effect for the product formulated with sucrose. The instantizing process caused an increase of the size of the particle by the porous granule formation, reducing the apparent density of the products. According to the results is possible to assert the instantizing / agglomeration process improves the physical properties of the food powder products, enhancing the final quality.
Session 14F, Product Development: General
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