Powdered Foods: Structure, Processing, and Challenges: A Review
Source abstract
Abstract
Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Proteins in Food Systems · Food Drying and Modeling
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n., E-28040 Madrid, Spain
Intraplás S.A., Rua da Indústria, 68, Rebordões, 4795-207 Santo Tirso, Portugal
Funding
FCT/MCTES · FCT · ALIMNOVA Research Group
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