Marwah Sarwar1*
1Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
*For Correspondence
marwahsarwar123@gmail.com
Publication Date: August 17, 2023Spray
drying is increasingly gaining attraction in the food industry, demonstrating a
growing prevalence in the fabrication of not only a vast spectrum of elements,
but also functional foods, pharmaceuticals, and nutraceuticals, amongst various
drying methods by providing microbiological stability and preventing chemical
and biological deterioration. It also minimizes storage needs and shipping
costs and leads to the creation of a product with unique features like quick
solubility along color enhancing or concealing an astringent taste in food
items as its one of the finest and most potent strategies to enhance the
durability and sensory qualities of products is the spray-drying of liquid
extracts. Its popularity in the industry stems from its efficiency in drying
even the most challenging substances. The preference for spray drying
encapsulation often stems from its economic efficiency relative to alternate
encapsulation techniques. The resulting powder is extremely stable and immune
to chemical and microbiological alterations (such as oxidation and hydrolytic
reactions) due to its low moisture content and low water activity.
Keywords
Spray Drying, Spray Dried Powder, Encapsulation, Drying Technology, Powder Quality
Download PDF