Plating or blending is a time-honored and inexpensive way to prepare powdered flavors.
This kind of flavor can be divided into two categories. One is absorptive powdered flavor which is made by absorbing flavor base on carriers like maltose or maltodextrin.
The other is encapsulation powdered flavor which is made by emulsifying and spray-drying the flavor base. Encapsulation enables the creation of a dry, free-flowing powdered flavor. The coating protects the favoring from interaction of the food, inhibits oxidation and can enable controlled flavor release. This kind of flavor is mainly used in powdered drinks.
In modern spray drying plant, the liquid flavor is emulsified with gum arabic to make a solution of about 35% total solids which then are fed into the atomizer.
The dryer evaporates 800 lb per hours to recover 375 lb of dried flavor powder plus 90 lb of powder fines that is reprocessed.
Powdered flavor
