This process generally involves producing an emulsion of the flavoring in an encapsulation matrix.
The carrier used for these purpose are maltodextrin, acacia gum, lactose, sucrose, milk proteins, soy proteins isolates and modified starches.
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| Production of spray dry flavor |
Homogenization is used to prepare the emulsion, with a particle size averaging – 1 um. As a general rule, the better the emulsion, the more stable the dried particles.
A typical emulsion may contain one part flavor component, four parts gum arabic, and four parts water before drying.
The emulsion is fed into a spray dryer; it is passed through atomization into hot-air streams where evaporative cooling brings the inlet air temperature down from 200-325 °C to 80-90 °C.
The retention of volatile flavors when water evaporates during the course of spray drying is an interesting phenomenon. In fact, the volatility of these compounds is much higher than water itself. Nevertheless flavor volatiles remain locked into the particle matrix.
Production of spray dried flavor
