Research Supervisor Connect

Vitamin C as a Means of Controlling Crystallinity in Dairy Products


In this project, the minimum amount (fraction) of vitamin C that needs to be added to dairy products, such as lactose, in order to create crystalline products will be assessed.  


Professor Timothy Langrish.

Research location

Chemical and Biomolecular Engineering

Program type



We know that spray-dried lactose is mainly amorphous, while spray-dried vitamin C is mainly crystalline.  Given that vitamin C may be acceptable more widely as a food additive than many other compounds and that crystalline products are more stable than amorphous ones, the outcomes from this project have potential outcomes for creating more stable dairy products as powders if the minimum amount of vitamin C that creates a crystalline product can be found.

Want to find out more?

Opportunity ID

The opportunity ID for this research opportunity is 817

Other opportunities with Professor Timothy Langrish