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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spray‑drying encapsulates volatile flavor molecules into a dry powder by atomizing a liquid feed into a hot chamber.
Origin: Industrial food processing (1930s–present) — United States and Europe
See full technique reference →The process relies on rapid solvent evaporation, which causes the wall material (e.g., maltodextrin, gum arabic, modified starch) to solidify around the core flavor droplets. This creates a protective matrix that preserves aroma and controls release upon rehydration.
Primary Reaction
Rapid solvent evaporation and solidification of wall material around flavor core
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