Description
Spray‑drying encapsulates volatile flavor molecules into a dry powder by atomizing a liquid feed into a hot chamber.
Technical
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.
Science
Primary Reaction
Rapid solvent evaporation and solidification of wall material around flavor core
Sensory Profile
Aroma ()
fragrantaromaticvolatilecrispdryconcentratedsharpbrightdustytoasted