Fluidised bed and spouted bed processes by Glatt offer manufacturers almost unlimited possibilities in terms of optimised particle design and the functionalisation of ingredients, the properties of which can be fine-tuned using spray granulation, agglomeration, microencapsulation and film, lipid and hotmelt coating.
Tag Archive for: flavour
Innovative Process Technologies for Customized Functional Ingredients and Beverage Powder Mixes: At the 27th International Exhibition for Food, Beverages, Food Raw Materials in Moscow, Glatt will present innovative fluidized bed and spouted bed technologies to dry, agglomerate, granulate and particle coat various ingredients for sophisticated applications. These ingredients may require specific particle sizes or shapes, optimum solubility, compressibility or the functional protection provided by active ingredients or improved stability via protective coatings.
To ensure that sensitive substances such as probiotics, flavors, vitamins or delayed-release active ingredients survive their journey through processing or the digestive tract, they must be functionally protected. Hot melt coating and encapsulation in the fluid bed or spouted bed offer a variety of product design options in this regard. (article in German language)
Microcapsules provide an excellent way to extend the shelf-lives of essential oils, vitamins, flavors and many other active ingredients, and protect them from external influences. A key consideration, however, is process optimization, which plays a decisive role in the quality of the ingredients and their release profiles.
Sensitive substances such as vitamins, flavors or probiotics must be well packaged to ensure that they reach their point of action safely. To ensure that they can also be released from their protective shell at the right time, fluid bed and spouted bed technologies with microencapsulation and hot melt coating offer two tailor-made finishing processes. (article in German language)