Spray Drying of Fat/sugar mixture
Mini Spray Dryer B-290
Spray drying is a promising technique for producing dry powders from fat/sugar mixtures that can be used in various food applications. The process involves atomizing a liquid fat/sugar mixture into droplets, which are then dried by hot air to form a powder.
The composition of the fat/sugar mixture and the drying conditions can be carefully controlled to produce powders with specific properties, such as particle size, morphology, and flowability. The final powder properties can be optimized for specific applications, such as use in bakery products, confectionery, and dairy products.
Spray-dried fat/sugar powders can provide various functional benefits, such as improved flavor, texture, and stability, as well as enhanced processability and reduced transportation costs. They can also be used as carriers for other ingredients, such as vitamins and minerals, to improve their stability and bioavailability.
Overall, spray drying of fat/sugar mixtures is an important process in the food industry, providing a stable and versatile powder form of the material with improved functional properties that can be applied in various food and beverage formulations.
Please see the application note No. 509 for starting parameters, formulations and some results.
