Spray Drying of Mustard
Spray drying is a process used to transform a liquid into a dry powder form. Mustard is a popular condiment and spice that is widely used in the food industry. Spray drying of mustard has been studied as a means of producing a fine powder with improved solubility, stability, and flavor.
The process of spray drying involves atomizing a solution of mustard into a stream of hot gas, which evaporates the solvent and leaves behind a fine powder. The resulting mustard powder has a controlled particle size distribution, good flowability, and high flavor retention.
Spray drying of mustard has been used in a variety of applications, including the production of flavoring agents, seasoning blends, and functional food ingredients. The process can be used to modify the properties of mustard, such as improving its solubility, reducing its pungency, and enhancing its flavor.
In summary, spray drying of mustard is a promising technology that has the potential to improve the performance and versatility of this widely used spice. Its applications extend to many different areas of the food industry, including the production of flavoring agents, seasoning blends, and functional food ingredients.
Please see the application note for starting paramters, formulations and some results.
