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spray drying solutions

Spray Drying Solutions Video

Maximize Drying Efficiency
Maximizing drying efficiency while maintaining flavor integrity and homogeneity are essential to successful spray drying. Yet transforming liquids into powder form can be a difficult challenge. GPC offers practical solutions to help optimize your spray drying success.

MALTRIN® maltodextrin can be used as a drying aid for difficult to dry materials, such as ingredients that are hygroscopic, sticky or viscous. Examples include honey, molasses, fruit juices and fruit concentrates. Materials containing appreciable amounts of organic acids or fructose can also be particularly difficult to spray dry. Incorporating MALTRIN® maltodextrin into the blend helps reduce the net hygroscopicity of the mixture for easier drying and a more manageable finished powdered product.

Generally, low DE MALTRIN® maltodextrins are favored as a drying aid for hygroscopic and problematic ingredients. Higher DE MALTRIN® maltodextrins and corn syrup solids are typically used in applications where clarity, clean flavor and low viscosity are a high priority.

Provide Film-Forming Properties
The low hygroscopicity, high solubility and film-forming properties of MALTRIN® maltodextrins make them ideal ingredients for spray drying flavors, active nutraceutical ingredients and many other materials. They are also commonly used as encapsulation aids, carriers and binders. In production, these easy-drying maltodextrins benefit both products and processes.

High-value essential oils are often spray dried to encapsulate the oil, creating a free-flowing powder and protecting the oil from degradation by oxygen and/or light. To produce these encapsulates with the high-value oil ingredient safely packed inside, an emulsion is prepared combining the essential oil, an emulsifying polymer and MALTRIN® maltodextrin. The maltodextrin functions as an easy-to-dry, glassy solids builder. Because the maltodextrin is very hydrophilic, it is used to raise the overall solids, thus increasing the viscosity and temporarily stabilizing the emulsion until it can be encapsulated into a glassy powder.

Increase Solids
MALTRIN® maltodextrins are available in conventional powdered form, as well as agglomerated (Quick Dispersing) form—MALTRIN QD® products. Both forms exhibit rapid dissolution and superior dry flow properties. Their versatility extends to savory and sweet applications. MALTRIN® carbohydrates are widely used to increase low hygroscopic solids without sacrificing clean flavor, affecting solution clarity or adding excessive cost.

Ingredient Functionality

MALTRIN® maltodextrins

  • Highly soluble
  • Superior film-forming properties
  • Excellent solids builder
  • Neutral flavor

MALTRIN QD® maltodextrins

  • Excellent dispersion
  • Low bulk density
  • Clean flavor profile

Functional Properties
Functional Properties

MALTRIN® and MALTRIN QD® are registered trademarks of Grain Processing Corporation.

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