Spray drying compounds

Starlac —a spray-dried compound consisting of 85% alpha-lactose monohydrate and 15% maize starch ... 

Theie aie only a few fat replacement products based on protein. LITA is a com protein—polysaccharide compound the role of the polysaccharide is to stabilize the protein (zein). The final product is 87% protein and 5% polysaccharide. The mixture, spray dried after processing, claims to look like cream on rehydration. It is low in viscosity, flavor, and lubricity, and is stable to mild heating. The protein particle size is 0.3—3 p.m (55). 

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). 

Spray-dried powders find application in adhesives to build solids, increase viscosity, improve tack, and decrease drying time (145). A primary use is in joint compounds with other applications in mastics and grouts, and patching compounds (146). 

Alternative processes for polymer isolation have involved direct dmm drying of latex (84), extmsion isolation of coagulated cmmb (85), and precipitation/drying or spray-drying of the mbber as a powder (86). The powder can be processed directly in continuous compounding equipment (87). The manufacture and use of powdered CR has been reviewed (88). 

The NMR spectra using PCA and Linear Discriminant Analysis (LDA) obtained for instant spray dried coffees from a number of different manufacturers demonstrated [8] that the concentration of the extracted molecules is generally high enough for clear detection. The compound 5-(hydroxymethy)-2-furaldehyde was identified as the primary marker of differentiation between two groups of coffees. This method may be used to determine whether a fraudulent retailer is selling an inferior quality product marked as being from a reputable manufacturer [8]. 

Methods of fixing the volatile aroma and flavor compounds separately from the instant coffee powder have been developed. The volatile mixture can be mixed with aqueous gelatin or gum arabic and spray dried. The oily droplets of the flavor and aroma compounds are coated with gelatin or gum arabic in a dry lattice. This powder can be mixed in with instant coffee powder and is relatively stable in the presence of air. Emulsification with sugar is also a highly effective way of trapping and preserving coffee volatiles, but is of limited use for instant coffees. 

A similar study has been conducted in which the interaction of d-amphetamine sulfate with spray-dried lactose was investigated [32], Upon storage at elevated temperatures, discoloration of the powder blends was noted, and the new absorption bands characterized. One maximum was noted at 340 nm, and this was attributed to the chemisorption of the amine onto the lactose particles. The other band appeared at 295 nm and was attributed to the new compound ([Pg.47]

Concentrates are made by extracting water-soluble sugars and other compounds from defatted meals or flours. This is typically a secondary extraction, using acidic ethanol-water in a chain-type or basket-type continuous extractor for processing flakes, or acidic water extraction of flour in vats, followed by spray-drying (8). Acidic polar solvents are used at or near the isoelectric point of the protein to minimize its solubility and loss. The reextracted flakes may then be ground into a flour. Concentrates are more bland than defatted flours, but still contain the fiber components of the kernel. After extraction with acidic ethanol or water, concentrates... 

Gereg and Capolla developed process parameters determined by a model laboratory bench scale Carver press, model C (Carver Inc. Savannah, Georgia, U.S.A.), which were translated to production scale compactor parameters (6). Their study provided a method to predict whether a material is suitable for roller compaction. Their study objectives were to characterize properties of the material to identify process parameters suitable to achieve the necessary particle size and density using the dry granulation process and then translate laboratory information to a production scale roller compactor. Actually, information developed from a Carver press was correlated and scaled-up to a production scale Fitzpatrick roller compactor. Model IR 520 (Fitzpatrick Co., Elmhurst, Illinois, U.S.A.) The compactor produced very similar powder granule characteristics as the Carver press. Various lactose materials, available as lactose monohydrate or spray dried lactose monohydrate, were used as the model compounds. Results indicated that a parametric correlation could be made between the laboratory bench Carver press and the production scale compactor, and that many process parameters can be transferred directly. 

The process parameters which have been stated as influencing the retention of volatile flavor compounds during spray drying are (36) ... 

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