Recent advances in processing food powders by using superfine grinding techniques: A review

• Published in: Comprehensive reviews in food science and food safety Vol. 19; no. 4; pp. 2222 - 2255
• Main Authors: Gao, Wenjie, Chen, Feng, Wang, Xi, Meng, Qingran
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.07.2020
• Subjects: challenges; Food; Food industry; food powder; Food processing; functionality; perspectives; Physicochemical properties; physicochemical property; Powder; Reviews; superfine grinding; physicochemical property; food powder; functionality; challenges; perspectives; superfine grinding
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12580

Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high‐value utilization of food raw materials as well as the food design.