Spray drying technology is commonly used to transform liquids (solutions, emulsions, suspensions, slurries) into solid powders. It has been employed for decades to encapsulate food ingredients, e.g. flavors, lipids, and carotenoids. In addition, it is also widely used in the chemical and material industries to enhance features such as ingredient conservation, particle properties, powder handling and storage. Spray drying can also be used for applications in the pharmaceutical industry such as drug delivery.
In food microencapsulation, carbohydrates such as starches, maltodextrins and corn syrup solids are usually used as encapsulating agents. Maltodextrin is an intermediate molecular weight carbohydrate between starch and corn syrups. Due to their properties, maltodextrins are used in a large range of applications in the food industry as carrier for flavours, fragrances and oils, bodying agents or coatings.
This study aims to investigate the maltodextrin particles produced using the Nano Spray Dryer B-90 HP.