Work

Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders

Year: 2026

Type: article

Abstract: The use of oil bodies (OBs) from oilseeds is gaining interest, particularly for follow-on formula (FOF) development. An innovative FOF was developed based on vegetable cream (VC) rich in OBs extracted from oilseeds instead of refined vegetable oil (RVO) blends. Three FOFs were formulated using different fat sources: RVO, RVO with dairy cream (RVO/DC), and VC with DC (VC/DC). These FOFs were spray-dried with inlet/outlet temperatures of 180/80°C or 255/105°C and their properties were evaluated. Increasing drying temperatures led to a higher free fat content in RVO and RVO/DC but not in VC/DC. Protein denaturation/aggregation reached up to 25% during spray-drying, with more pronounced denaturation observed at higher temperatures. The particle organization depended on the nature of compounds with a surface protein film observed in the presence of VC. This study enabled the design of an innovative FOF incorporating OBs.

Source: LWT

DOI: 10.1016/j.lwt.2026.119945