additives, components for food, feed chemical and fine chemical intermediate and final products

Tag Archive for: ingredients

Glatt. Meet the Experts @ 6E163 ● Fi Food Ingredients Europe ● 3-5 Dec 2019 ● Paris ● France

Glatt fluidized bed technologies for sophisticated product design: Added-value ingredients require gentle processes and sustainable packaging. At Fi Europe, plant engineering and process development specialist Glatt will present innovative solutions to meet these needs.

Fluidised bed processing – Added-value ingredients for better products

The properties of functional ingredients can be fine-tuned using fluidised bed spray granulation, agglomeration, microencapsulation and coating. At Health ingredients Europe, plant manufacturer Glatt Ingenieurtechnik will showcase a new compact spray agglomeration concept for industrial-scale continuous production.

Protecting sensitive substances effectively – Particle design by fluidized bed and spouted bed processes

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)

Optimizing end products with finely tuned process parameters

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.

Protected by a shell – Optimization of active ingredients by encapsulation or coating

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)

Shaken or Stirred – Agglomeration with fluidized bed technology

Whether it’s infant formula, soups or shakes, instant foods are inseparably linked to many areas of life. If powdery substances are to be dissolved or dispersed in hot or cold liquids, then agglomeration is a vital quality improvement process, with fluidized bed technology providing the widest range of optimization possibilities. For the optimization of instant properties, fluid bed technology is a proven, highly adaptable and established technology. The experimental development of critical parameters is essential and should be tested in laboratory and pilot-scale plants to get flawless instant quality products ready for market.

Optimising functional ingredients for enhanced nutritional values

Now that functional ingredients have established themselves as a dynamic market segment, the optimization of particle design has become increasingly important. The growing complexity of functional products is putting greater demands on established production processes. Fluidized bed and spouted bed processes offer manufacturers almost unlimited possibilities in terms of optimised particle design and the functionalisation of ingredients.

Fluidized bed solutions for optimized ingredient production

With populations aging in virtually every nation across the globe, consumer demand for solutions that can tackle age-related conditions such as sarcopenia and keep people active for longer is growing at an impressive rate. The industrial-scale production of innovative food ingredients requires state-of-the-art technologies. Fluidized bed processes offer manufacturers almost unlimited possibilities in terms of optimized particle design and the functionalization of ingredients.

Customized properties – drying and stabilization of microorganisms by fluid bed and spouted bed technology

Application-specific product formulations require that the organisms are kept in a state capable of multiplying from the time of their production through storage to transport to the place of release. Fluidized bed and spouted bed processes offer a very high potential for different heat and mass transfer processes due to their unique fluid mechanical and thermodynamic properties. The drying and stabilization of microorganisms for food and nutraceuticals is one of many examples that illustrate the close interplay between formulation, process engineering and plant engineering.