Maximizing Flavor Retention in Spray Drying

This is a complex topic. In reality, without proper design of the flavor formula and drying process, a loss of 15% of otherwise preventable volatiles is common.

Unfortunately, flavorists rarely have time to optimize their formulas, which are typically based on experience or knowledge rather than experimental validation—let alone optimization of drying conditions.

Nevertheless, flavorists should equip themselves with sufficient knowledge to reduce the likelihood of formula failures during production.

Note that this post does not include all factors that influence the retention of volatiles during spray drying. Read another post for additional information.

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