Water Sorption by Dried Dairy Products Stabilized with Carboxymethyl Cellulose

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Abstract
The difficulty in spray drying mix- tures of fruit juices or flavorings, insol- uble proteins, whey solids, and sucrose that have been stabilized by the addition of small amounts of carboxymethyl cel- lulose or other food grade gums cannot be attributed to unique water sorption capacities. Such products sorb water in quantities reflecting the water sorption capacities normally exhibited by the com- ponents of the mix. Sorption isotherms for mixtures primarily of whey solids and soy flour, were not affected appreciably by earboxymethyl cellulose in the mix. A composite sorption isotherm constructed for a dried milk-orange juice product from data obtained separately for the orange juice solids, milk solids, sucrose, and earboxymethyl cellulose was similar to the experimental sorptiou isotherm for the dried product. These data and obser- vations during drying can be rationalized with the theory that hydrocolloid sta- bilizers increase the intermolecular struc- turing of water which reduces its rate of diffusion and evaporation during termi- nal stages of drying.