Spray Drying of Maltodextrin
Maltodextrin is a carbohydrate derived from starch that is widely used in the food and pharmaceutical industries as a bulking agent, thickener, and sweetener. Spray drying is a process that has been studied as a means of producing maltodextrin in a dry powder form with enhanced properties.
The process of spray drying involves atomizing a solution of maltodextrin into a stream of hot gas, which evaporates the solvent and leaves behind a fine powder. The resulting maltodextrin powder has a controlled particle size distribution, high purity, and improved solubility.
Spray drying of maltodextrin has been used in a variety of applications, including the production of powdered beverages, infant formula, bakery products, and pharmaceuticals. The process can be used to modify the properties of maltodextrin, such as controlling its degree of polymerization, enhancing its stability, and improving its sensory properties.
In summary, spray drying of maltodextrin is a promising technology that has the potential to improve the performance and versatility of this widely used carbohydrate. Its applications extend to many different areas of the food and pharmaceutical industries, including the production of powdered beverages, infant formula, bakery products, and pharmaceuticals.
Please see the application note for starting paramters, formulations and some results.
