Sugars spray-dried

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

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. 

Fructose is a very soluble and hence very hygroscopic product. It is usually used as a syrup. For many years fructose was referred to as the uncrystallisable sugar. Attempts to crystallise it by normal methods do not work. Fructose in a form that is described as crystalline is now available commercially. The product could well be produced by spray drying. 

Maltodextrins, which are effectively a low DE glucose spray-dried syrup, are sometimes added to biscuits to enhance crispness. The low sweetness of the maltodextrins is a plus since they can be used in savoury biscuits where the sweetness of sugar would be inappropriate. 

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... 

Instantisation, in which the fluidized bed is responsible for a significant change to the structure and size of the granules, should not be confused with the use of an integrated fluidized bed drier immediately following spray drying. There are many descriptions in the literature of such processes a recent example of a novel application of this technique (Jha et al, 2002) is in the production of a shelf-stable powdered kheer mix, an Indian dessert which consists of a sweetened mixture of cooked partially concentrated milk and rice flour. This is spray dried, the particles are then dried in a fluidized bed and finally dry blended with sugar. 

The advantages of spray-dried flavours are the high flavour load and the fast release. The process is very economical. A disadvantages of the flavour powder is the physical demixing in dry blends with sugar, tea, cereals or granulates. 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Phenolysis Reaction Procedure. To explore the concept of phenolation, mixtures of a commercial spray-dried softwood ammonium lignin sulfonate (10 g, Orzan A, 60% ammonium lignin sulfonate (MW0 = 228), 28% sugars, 6.2% sulfur, 2.5% ash, ITT-Rayonier, Shelton, Washington available in bulk at 17 cents a pound (<9) and commercial grade phenol (15 mL, Reichhold Chemicals Inc., Tacoma, Washington) contained in small pressure bombs (30 mL, Parr Instrument Company, Moline, Illinois) were heated by suspension in a hydraulic... 

Composition of the adhesive One part spray-dried, milled sulfite liquor containing ca. 20% sugar and 1.5 parts concentrated culture filtrate of Trametes versicolor (grown on 0.1% organosolv lignin in a 25 L fermenter), containing 420 U/mL phenoloxidase activity. 

The pilot plant-scale extract used in this study was made from bark obtained from old trees decked at a plywood plant. When 4.0% sodium sulfite and 0.4% sodium carbonate (on dry bark weight basis) were used to extract this finely ground bark for 2 hours at 100 °C, extract yields were only 18% of dry bark weight. The extract had a Stiasny polyphenol number of only 0.52 it gave a total of 18% sugars after hydrolysis, and contained 5.8% sodium and 3.8% sulfur. When bark from pulpwood-aged trees is extracted under similar conditions, extract yields typically vary between 20 and 24% and Stiasny polyphenol numbers are typically 0.60 to 0.75. The extract used for this work was also dried by a hot-pan evaporation method rather than being spray dried. So, the extract used represented a near worst-case example. 

Glucose was the only major sugar and IMP and GMP were the only major nucleotides found. A sensory evaluation of the different processed products Indicated a preference for the drum dried product over the freeze or spray dried product. This preference could not be explained from sugar or nucleotide values and the amino acid data was Inconclusive. Since the authors have amassed such a large data pool for both volatile and nonvolatile compounds 1t Is unfortunate that some form of data analysis such as multlvarlent statistical analysis was not applied so as to determine which compounds were primarily responsible for the perceived flavor preference. 

Inulin is produced on a 10 000 ton per year scale. This is much less than ordinary sugar, but still substantial. The extraction and purification are similar to those in beet sugar production (Figure 14-3). There is one important difference. Crystallized inulin is difficult to compress - we need an amorphous product. This is obtained by spray drying, where particles are formed so rapidly that they cannot crystallize. This is a critical step if you wish to make a good binder. There are more critical steps ... 

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