Factfile: the switch to spray dried powders – importance for carbohydrates

As Mogens Andersen, Area Sales Manager, Niro A/S, Denmark, reports, products that were traditionally produced in the form of concentrated liquids are increasingly being made as spray dried powders. Likewise, a switch is also taking place from products being made as compact solid products to porous spray dried powders.

Why change liquids to spray dried powder?
There are various reasons to change from liquid to spray dried powder, the principal reasons being the following:

•The freedom to create powders where the high moisture content of a liquid would otherwise limit functionality and reduce the shelf-life of products. Alternatively, to introduce an extra drying process that can be costly and during which changes in the functionality, structure or taste/flavour of the final product can be adversely affected.
•The easy selection of particle size, bulk density, flow properties and solubility.
•A wish to influence physico/chemico properties, which may vary depending on the choice of an amorphous or crystalline structure.
•Introduction of controlled dosing with long shelf-life and easy handling.
•Creation of special properties of viscosity, solubility and taste/flavour in the final product.
•Creation of ready-mixed, stable and homogeneous products.

Why change compact solids to spray dried porous powders?
There are a number of reasons why it may be advantageous to change from compact solid products, such as crystals and milled hardened melts, to porous spray dried powders. These include the changed particle density, better compression properties for tablet formation, the higher yield achieved as no mother liquor is lost, and better solubility. You can also get reduced hygroscopisity properties and better stability in dry-blended products.

Why is this important for carbohydrates?
Carbohydrates are very important in food ingredients development. Each product has its own specific functionality that performs a vital role in the production process. This is increasingly important especially in view of the exploding demand for diversity.

Carbohydrates have many functions as food ingredients, the most important being that they:

•Provide ‘starch’ calories
•Reduce the amount of calories
•Create matrices for non-solid ingredients
•Provide sweetness
•Adjust viscosity and texture
•Adjust flow properties of powders
•Adjust particle size of final product
•Adjust solubility properties
•Adjust lump formation during re-suspension/dissolution
•Replacement of fat in mixed products
•Adjust taste and flavour of final products
•Adjust tableting properties
•Adjust particle structure and size of final product
•Increase shelf-life of final product
•Influence the transport of minerals in the body

GEA-Group has specialists in all areas of product development and production to help you find the right partner with whom to discuss ideas, conduct pilot tests and select production technology. Niro A/S in Denmark is your GEA partner for the production of spray dried powders.

For more information please go to www.niro.com