Spray Drying of Spice extract

Spray drying is a popular technique used in the food industry to convert liquid extracts, such as spice extracts, into dry powders for convenient handling, storage, and transportation. Spice extracts are derived from various herbs and spices and are commonly used as flavoring agents in foods and beverages.

The spray drying process involves atomizing a solution of the spice extract in a carrier liquid into a fine mist, which is then dried in a stream of hot air. The resulting dry powder consists of small, spherical particles with controlled size and shape. The process allows for the production of a large quantity of uniform particles with excellent flowability and dispersion properties.

The properties of the spice extract powders produced by spray drying can be tailored by adjusting the process parameters, such as the feed rate, drying temperature, and airflow rate. The use of different carrier liquids or additives can also affect the properties of the final powder.

Overall, spray drying is an effective method for producing spice extract powders with controlled properties, which can be used in a wide range of food and beverage products. The process allows for the production of a large quantity of uniform particles with excellent flowability and dispersion properties, which can improve the flavor and aroma of the final product.

Please find starting paramters and some Results in this Application Note.

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