Spray Drying of Dietetic
Spray Drying of Dietetic with the Mini Spray Dryer B-290
Spray drying is a technique used to convert liquid or semi-solid food products into a dry powder, which can have advantages for storage, transportation, and preparation of food products. Dietetic products are a class of foods designed to meet specific nutritional or dietary needs, such as those for weight management, diabetes management, or sports nutrition.
The areas of focus in spray drying of dietetic products include optimizing the process parameters, such as inlet temperature, outlet temperature, atomizer type, feed rate, and solvent composition, to achieve the desired powder properties, such as particle size, bulk density, and flowability. Additionally, research has been conducted to evaluate the impact of different processing aids and excipients on the physical and chemical stability of the dietetic powders, as well as their nutritional quality and functionality.
Other areas of interest include the encapsulation of bioactive compounds or probiotics within dietetic powders to enhance their bioavailability and health benefits, as well as the development of novel formulations and delivery systems for dietetic products, such as emulsions or gels, which can improve their sensory properties and consumer acceptance. Spray drying has also been explored as a potential method for producing personalized dietetic products based on individual needs and preferences.
Please see the application note No. 497 for starting parameters, formulations and some results.
