ABSTRACT
Food powders represent a large fraction of the many food products available in the food industry, ranging from raw materials and ingredients, such as ours and spices, to processed products like instant coffee or powdered milk. Food powders can be distinguished not only by their composition and microstructure but also by particle size, size distribution, chemical and physical properties, and functionality. Historically, a number of unit operations have been developed and adopted for the production and handling of different food powders. Information on the physical properties, production, and functionality of food powders has been published, mainly through research and review articles, reports in trade magazines, and symposium presentation. Very recently, a few books dealing specically with food powders have been published bringing additional attention to a subject that, in general, is not well covered in academic programs.
