Einsatz des Mastersizer zur Bewertung von Food-Ingredients

Conventional spray dried proteins show particle sizes of about 80 mu m on average. With special agglomeration techniques particle sizes can be increased to about several 100 mu m. Wettability and dispesibility are important properties contributing to the characteristics of functional proteins. These properties can be related to characteristical particle sizes receivable from a Rosin-Rammler fit. The necessary particle size distributions are measured with a Mastersizer measuring system. Controlled spray during and agglomeration is contributing to optimize the handling properties of protein powders. During the production particle sizes can be controlled effectively using a Mastersizer measuring system.