Anuga FoodTec Functionalisation and stabilisation of ingredients

by Editor fleischwirtschaft.com
Friday, March 16, 2018
Photo: Anuga FoodTec

Naturalness has become the decisive buying factor on the supermarket shelves – a trend that is reflected in the growing demand for natural aromas, colouring foodstuffs, health & nutrition ingredients.

Their implementation enables food and beverages without ingredients that have to be declared, that can furthermore promise added health benefits. So that the functional ingredients can be integrated into the recipes, they need a protective shell and have to be available as a freely-flowing powder.

From 20 to 23 March 2018, Anuga FoodTec in Cologne shows which options there are today for granulating, coating, encapsulating, agglomerating and instantising. The fair is dedicating an own product segment to food ingredients, the main focus of which will be found on the Boulevard of the trade fair. Additionally the theme is a fixed item on the wide-ranging event and congress programme, which is being organised by the DLG.

Whether to disguise the taste and smell, as protection against moisture, acid or oxidation: When it comes down to customising functional ingredients, fluid bed granulation is one of the state-of-the-art methods. To this end liquids with a high solid content are sprayed onto the fluid bed via a jet system. In interplay with controllable temperatures of between 30 and 130 °C, an intensive heat and material exchange enables a uniform drying process without thermal damage.

In this way, the nutritional characteristics of aromas or vitamins remain intact within the foodstuffs beyond the minimum shelf life. In addition to coloring agents, plant extracts and aromas, also milk or whey-based protein concentrates are produced. The powders derived excel because of their optimum flow behavior and easy dosing attributes. There is no need for additional carriers or additives – and the list of ingredients that have to be declared remains short for the product developers.

Modern fluid bed systems like those on display at Anuga FoodTec combine drying, granulation and coating in one work process – and what's more in a small space. The same applies for the ploughshare mixer. They generate a mechanical fluid bed, in which the solids content, grain size and residual moisture can be set precisely.

 

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