Spray Drying of Butter flavouring
Spray Drying of Butter flavouring with the Mini Spray Dryer B-290
Butter flavoring is a popular food additive used to impart the rich and creamy taste of butter to a wide range of food products. Spray drying is a technique that has been explored for the production of butter flavoring powder, offering advantages such as improved stability, ease of handling, and enhanced flavor retention.
The areas of focus in spray drying of butter flavoring include optimizing the process parameters, such as the inlet and outlet temperatures, atomizer type, and feed rate, to achieve the desired particle size, morphology, and flavor characteristics of the powder. Additionally, research has been conducted to evaluate the impact of different carriers and encapsulating agents on the physical and chemical properties of the powder, such as its solubility, dispersibility, and flavor release profile.
Moreover, spray drying has been investigated as a method for producing encapsulated butter flavoring particles, which can protect the flavoring from degradation, moisture, and oxidation, while providing controlled release properties. These encapsulated powders can be used in various food applications, such as baked goods, snacks, confectionery, and dairy products, to enhance the flavor and aroma.
Overall, spray drying of butter flavoring offers a promising approach for improving the functionality and performance of this additive, providing enhanced flavor delivery, improved stability, and versatility in food formulations.
Please see the application note for starting paramters, formulations and some results.
