Food spray-dried

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). 

In California, Spirulina sp. grown in paddle-wheel-agitated open ponds with CO2 is harvested through stainless steel screens, with recycling of the nutrient-rich water to the ponds. The wet Spirulina is spray-dried at 60°C for a few seconds to yield a food-grade product (47). 

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

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. 

Because of the multiple conjugated olefinic stmcture in the molecule, pure crystalline carotenoids are very sensitive to light and air and must be stored in sealed containers under vacuum or inert gas to prevent degradation. Thus, commercial utilization as food colorings was initially limited however, stable forms were developed and marketed as emulsions, oil solutions and suspensions, and spray-dried forms. 

Spray drying 0.05 to 0.5 Low Morphology of spray dried powders can Instant foods, dyes, detergents, ceramics... 

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. 

Barbosa, M.I. Borsarelli, C.D. Mercadante, A. Z. (2005). Light Stability of Spray-Dried Bixin Encapsulated with Different Edible Polysaccharide Preparations. Food Research International,Vol. 38, No. 8-9, (October-November 2005), pp 989-994, ISSN 0963-9969. 

Characterization and singlet oxygen quenching ability of spray-dried microcapsules of edible biopolymers containing antioxidant molecules. Journal of Agricultural and Food Chemistry, Vol. 58, No.l3, (June 2010), pp. 8004-8011, ISSN 0021-8561. 

Reineccius GA. (1988). Spray drying of food flavors.In Risch S.J. Reineccius G.A., editors. Flavor encapsulation.Washington DC American Chemistry Society, Symposium Series, Vol. 370, pp 55-66, ISBN 0-8412-1482-4. 

Cai, YZ. and Corke, H., lYoduction and properties of spray-dried Amaranthus betacyanin pigments, J. Food Sci., 65, 1248, 2000. 

Barbosa, M.I.M.J., BorsareUi C.D., and Mercadante, A.Z. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations, Food Res. Int., 38, 989, 2005. 

Because most food matrices are water soluble, many efforts were directed to the formulation of lipophilic pigments (mainly carotenoids) into water-soluble formulations (powders or gels). For hydrophilic pigments like flavonoids, polar dried microcapsules are the most popular ways to stabilize their functionality. Extracts rich in P-carotene were encapsulated using three different encapsulation techniques (spray drying, drum drying, and freeze drying)." ... 

Desobry, S.A., Netto, F.M., and Labuza, T.P., Comparison of spray-drying, drumdrying and freeze drying for P-carotene encapsulation and preservation, J. Food Sci., 62, 1158, 1997. 

Constant, P.B.L. et al.. Spray drying microencapsnlation of the bixin natural colorant. Proceedings of 3rd International Congress on Pigments in Food, Le Berre, Quimper, France, 2004, 154. 

Gharsallaoui, A., G. Roudaut, O. Chambin et al. 2007. Applications of spray-drying in microencapsulation of food ingredients An overview. Food Res. Int. 40 1107-1121. 

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

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