Meet Inspiring Speakers and Experts at our 3000+ Global Conference Series LLC LTD Events with over 1000+ Conferences, 1000+ Symposiums and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series LLC LTD : World’s leading Event Organizer

Back

Cuie Yan

Cuie Yan

PepsiCo Global Beverages R&D, USA

Title: Benefits of low-temperature spray drying technologies on maintaining both flavor integrity and intensity

Biography

Biography: Cuie Yan

Abstract

Introduction

Flavor remains consumers’ top criterion for choosing foods and beverages. Spray drying is the most widely used method for microencapsulation flavor in the food industry, due to its ease of processing and low operating cost. Conventional spray drying feeds liquid slurry into hot air at 150 to 220 0C to remove water, thus flavor loss and oxidation are inevitable during the drying process. Maintaining flavor intensity and integrity during spray drying has been a substantial challenge in the food industry. Low-temperature spray drying technologies may reduce flavor loss and oxidation.

Methods

Three low-temperature spray drying technologies—spray cooling, spray freeze drying, and supercritical CO2 spray drying—were investigated and compared with conventional spray drying technology in parallel. Size and surface morphology of flavor microcapsules were observed by SEM. Flavor loading level, encapsulation efficiency and wet delivery capacity were measured by GC-MS and APCI-MS. Flavor intensity and integrity were evaluated by sensory using potato chips as matrix.

Results and Discussion

Based on the same flavor microencapsulation formulation, supercritical CO2 spray drying shows the highest flavor loading capacity, while maintaining the highest flavor integrity among the three technologies. Spray cooling maintains flavor integrity well, with the slowest flavor release. But spray freeze drying generates a porous structure that can’t hold flavor well. Low temperature spray drying technologies, particularly supercritical CO2 spray drying and spray cooling, offer superior capability of loading and preserving flavor, compare to conventional spray drying.

Conclusion

Low-temperature spray drying technologies, particularly supercritical CO2 spray drying and spray cooling, offer superior capability of loading and preserving flavor, compared to conventional spray drying. This finding will enable the food industry to maximize flavor usage in both snacks and beverages, to save cost.