Spray drying is the method of choice for powdered flavors. It remains the main approach for encapsulating flavors due to its low cost and equipment accessibility.
Various food flavors oils, essential oils, vitamins, useful bacteria, probiotics, butter oil, fish oil, vegetable oil and food colors can be encapsulated in a solid matrix during spray drying.
The flavor is typically emulsified in an aqueous gum solution, it is passed though atomization into hot air streams where evaporative cooling brings the inlets air temperature down from 200-325 °C to 80-90 °C.
The resulting flavor is stronger and much more stable to evaporation and oxidation.
Encapsulated powders have found applications in cake mixes, biscuits mixed, ice cream mixes, oatmeal, instant beverages and a wide variety of snacks.
The main disadvantage to this method are the loss of volatiles, degradation of sensitive compounds and sometimes further need of fine powder processing.
Spray dried flavors
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