Spray Drying of Mango juice

Spray drying is a commonly used technique for producing dry powders from liquids, and has been applied to mango juice to create a mango powder with extended shelf life and improved handling characteristics. Mango juice is a rich source of vitamins, minerals, and antioxidants, and spray drying offers a way to preserve these beneficial compounds while providing a convenient, shelf-stable product.

The process of spray drying involves atomizing the mango juice into a fine mist and then exposing it to a stream of hot air, which evaporates the water and leaves behind a dry powder. The resulting mango powder has a longer shelf life, improved handling characteristics, and can be easily stored and transported.

The mango powder produced by spray drying has a wide range of applications, including the food and beverage industry. It can be used as an ingredient in smoothies, yogurts, baked goods, and other food products to add a natural mango flavor and color. Additionally, the powder can be used in the production of dietary supplements and nutraceuticals.

In summary, spray drying of mango juice is a promising technology that offers a way to preserve the beneficial compounds in mango juice while providing a convenient, shelf-stable product. The applications of mango powder produced by spray drying extend to the food and beverage industry, as well as the nutraceutical and dietary supplement industries.

Please see the application note for starting paramters, formulations and some results.

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