The principle of Spray Drying Flavours Several Stages :

  1. Preparation of the solution slurry or emulsion to be dried
  2. Atomization of this liquid feed material in the dryer chamber
  3. The regulation of temperature and volocity of the drying gases /air
  4. Removal and Recovery of the dried product

The moisure contect in spray dried flavours is very low (usually between 3-5%)Cover1

RANGE OF PRODUCTS 

Initially we are offering the following spray dried products .
This range will be  expanded only if there is sizeable valumes  for anything new we take up for spray driying :

ORANGE STRAWBERRY LITCHI MIXED FRUIT
LEMON RASPBERRY CARDAMOM COLAJELLY
LIME LEMON CHERRY AMERICAN ICE SONAMIST
MANGO VANILA CREAM SODA MENTHOL
PINEAPPLE CHOCOLATE BANANA NATURAL HONEY

STANDARD PACKING :

25 kilo and 5 kilo poly lined containers

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