Food processing spray drying

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Symps of 25—30 DE are used as spray-drying aids in products such as coffee. High conversion symp, maltose symp, and 42-DE symp are used in jams and jeUies. Com symp is also used in table symps, baby food, meat packing, breakfast foods, salad dressing, pickles, dehydrated powdered foods, medicinal symps, textile flirnishings, adhesives, and numerous other products and processes. 

These results show the functional ability of GA to act as quencher of electronically excited states in food systems either as non-processed gum or spray-drying microencapsulated preparations. 

Spray Drying - Milk Powder Processing - Food Processing - Chemical Processing... 

One of the primary variables which influences the recoveries of volatile flavor and aroma chemicals during spray drying is the wall material. Utilization of spray dried flavors in food systems presents further constraints on the wall material selection process. Of the food grade polymers available to the manufacturer of spray dried flavorings (i.e., gum acacia, lipophilic starches, maltodextrins, corn syrup solids), no single wall material exhibits the ideal traits deemed necessary for this economically important process. 

Possibly the most important, and least understood, aspect of spray-dried flavorings manufacture is the role the wall material plays in this process. The polymers utilized for this product are controlled by FDA constraints, cost, finished product labelling considerations and compatability, functionality and historical usage. Given these considerations, polymers selected for the retention and maintenance of labile flavors and aromas in industrial spray dried, food grade systems include both carbohydrate (hydrolyzed starches, "lipophilic starches, plant exudates) and protein. The importance of these wall materials should not be underestimated. 

Even though liquid whey has been successfully commercialized in the form of alcoholic and nonalcoholic beverages, these are still a rarity in most countries. Most whey is converted to whey solids as ingredients for human food or animal feeds by traditional processes such as spray drying, roller drying, concentration to semisolid feed blocks, or production of sweetened condensed whey. Jelen (1979) reported other traditionally established processes including lactose crystallization from untreated or modified whey, production of heat-denatured whey protein concentrate, or recovery of milk fat from whey cheese in whey butter. ... 

SPRAY DRYING. A process used in the production of numerous chemical and food products. It is widely used in connection with the production of powdered milk and instant coffee preparations. The spray drying is unique among dryers in that it dries a finely divided droplet by direct contact with (lie drying medium (usually air) in an extremely short retention time (3 to 30 seconds). This short contact time results in minimum heat degradation of the dried product, a feature that led to the popularity of the spray dryer in the food and dairy industries during its early development. In the case of coffee extract, water in the feed will range from 50 to 70%. 

Oomah, B.D. and Mazza, G. 2001. Optimization of a spray drying process for flaxseed gum. Inti. J. Food Sci. Technol. 36, 135—143. 

Foams can also be involved in the drying of food products. A wide variety of foods, including fruits and vegetables, can be foamed and then spread out in thin layers on a support for foam-mat drying [633,845], Other foods, such as milk, cream, and cheese can be dried by foaming them, then injecting the foam into a spray-drier. This process is called foam spray drying [633],... 

Spray dried products, in general, are expected to meet a number of requirements. Properties of interest include size and size distributions, bulk density, moisture content, friability, appearance, reactivity and, with food products, aroma and flavour. Control of these properties requires close attention to all four unit processes described in Section 1.1. 

---