Advanced equipment and services for processing powder flavours
Flavours are mostly used to alter or improve a natural product’s taste. Generally, there are three groups of flavours: natural, nature-identical and artificial substances. Most flavours are produced in powder form for easy storing, packaging and transportation.
Spray drying and freeze-drying are commonly used techniques to produce powder flavours, which have a longer shelf life and are easier to handle.
In spray drying, the input is atomised into a stream of hot air. The atomised articles dry very rapidly, trapping volatile flavour constituents inside the droplets. The powder is recovered via cyclone collectors.
In freeze-drying, the desired end product is loaded onto trays in a frozen state and placed in the freeze-drying chamber. Freeze-drying allows for better product rehydration when it is needed.
Advantages of spray drying ingredients
- Superior dissolving in both hot and cold liquids
- Improved heat and oxidative resistance
- Ease of handling for reduced contamination risk
- Creates a high-impact flavour with a controlled flavour response
- Controlled particle size
- Cost-effective
- Low moisture content reduces the risk of clumping
Advantages of freeze-drying ingredients
- Locks in freshness, producing quality ingredients bursting with flavour and nutrients
- Rapid rehydration
- Visually pleasing appearance
- Retaining the flavour, nutrient content, colour, texture and aroma whilst offering a long shelf-life
Spray and freeze-drying of flavours is a core competency at SiccaDania
We manufacture advanced spray-drying and freeze-drying equipment at our manufacturing facilities, and our specialists work alongside customers to help design entire process systems based on individual requirements.
Want more information?
Ask us how we can help you design and optimise your spray-drying processes for manufacturing powder flavours.
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