Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Spray Drying in Food Product Development - Guires Food Research Lab

08 Aug

Spray Drying in Food Product Development

by Food Research Lab

in What Science Can Do

Comments

Spray-drying is the most commonly used encapsulation technique for food products. The spray-drying technique is based on the transformation of a fluid into dry powder by spraying the liquid in a drying gas stream. First, the liquid is sprayed into a drying chamber through a nozzle or atomiser. The small droplets that are generated are subjected to fast solvent evaporation, which leads to the formation of dry particles that are separated from the drying gas by a cyclone that deposes them in a collector. Inclusion of an encapsulant in the solution results in the encapsulation of the active component, the encapsulate. The application of the spray-drying process in microencapsulation involves three basic steps: (i) preparation of the dispersion or emulsion to be processed; (ii) homogenisation of the dispersion; and (iii) spraying of the mass into the drying chamber. By selection of the encapsulant, different properties can be achieved. For example, the solubility of the encapsulant directly determines the behaviour when introduced into an aqueous environment, either releasing the core material or retaining its encapsulated state

.Source: MDPI.com

The spray-drying technique is already widely used in industry because it is simple and relatively inexpensive, it rapidly and continuously produces dry powder (compared to freeze-drying), and the particle size distribution can be controlled. An additional advantage is that this technique is less dependent on the solubility of the additive and the polymer than other methods 24, 32. In addition, this technique can be used as a final step to remove the solvent to produce dry powder from particles in a liquid medium that were synthesised via a different method.