Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying

The effect of fat globule sizes (0.21, 0.75, and 1.41 µm) on the properties of dairy cream powder was investigated at different fat contents (35, 45, 55, and 70% (w/w solids)). The cream powder produced from nano-sized cream emulsions had the lowest surface fat content among all fat globule sizes. The lowest surface fat content (1.8% w/w) was observed in 35% fat containing powder prepared from emulsion with average fat globule size of 0.21 µm. Confocal laser scanning microscopy and X-ray photoelectron spectroscopy results also supported the results of the free fat content determined by the solvent extraction method.