SOY SAUCE POWDER PRODUCTION BY SPRAY DRYING AND POWDER PROPERTY CHARACTERIZATION FOR ANTI-CAKING

Abstract

This research started with choosing maltodextrins as a carrier agent and compared the anti-caking effect of maltodextrins with different dosage and DE value. It further studies the moisture adsorption isotherms and glass transition temperatures of the soy sauce powders by fitting classic mathematical models from which the critical storage conditions of the powders were predicted. After that, some alternative drying carriers were studied for their anti-caking effects on soy sauce powders. On one hand, adding crystalline or semi-crystlline carbohydrates as complementary drying carrier with maltodextrin was investigated. On the other hand, dairy whey protein as a complementary drying carrier was incorporated into soy sauce powders to enhance the storage stability of them. In both studies, improved caking characteristics in the soy sauce powders were demonstrated by adding the complementary drying carriers respectively. Finally, the spray drying process and other heat-treatments of liquid soy sauce on the acrylamide formation in the liquid soy sauce and spray dried powders were explored.