Home › MCQs › Food Science and Technology › Question #5973
Back to Questions
Food Science and Technology QUESTION #5973
Question 1
In spray drying, 'lecithin treatment' of the powder after drying is performed to produce:
  • Instantly soluble (instantized) powder with improved dispersibility in cold water✔️
  • A powder with higher fat content
  • A powder with reduced microbial count
  • A powder with lower \(T_g\) for better flow
Correct Answer Explanation
Lecithin (phosphatidylcholine) is applied to agglomerated whole milk powder to make it 'instant' — rapidly dispersible and wettable in cold water. Lecithin's amphiphilic nature reduces the hydrophobic fat-rich surface tension, allowing water to penetrate powder granules quickly.