High-quality food flavor powder using an efficient drying process.

The interest for food-based flavors as a natural source of flavoring is increasing. They are often used in food, nutraceuticals and cosmetics and desired as it has a low toxicity. Drying such products lead to an increased stability and an increased flavor concentration. The drying of food is a common method to improve food stability. Unfortunately, food quality suffers from this treatment, as flavor, aroma, appearance and nutrient value are decreased in dry products. Manufacturers are looking for drying treatments that are gentler with lower energy requirements. The method of the inert gas injection into the material is well known, as the drying rate is increased with the creation of a foamed structure (see Figure 1, page 2). It results in a reduced drying time and an improved quality of the dried product due to less thermal degradation. Creating a stable foam is a major challenge for the food industry, the problem being solved by the use of emulsifiers, although they are not desired by the costumer. Additionally, foaming is often a very harsh treatment and not suitable for sensitive material such as flavors or proteins. Kinematica provides with the MT-MM the technology and a proven solution for these kinds of issues.