Tag: Spray drying

The global superfood powders market was estimated at over USD 6.5 billion in 2022 and continues to grow, reflecting a widespread consumer interest in functional nutrition. But beyond the health claims, many wonder: how are superfood powders made? The process involves meticulously sourcing, preparing, and transforming nutrient-dense foods into a potent, shelf-stable powder through advanced dehydration techniques.

The fresh liquid goat milk used to create powdered versions is first pasteurized to eliminate harmful bacteria before the dehydration process begins. This critical safety step ensures that the final powdered product, including powdered goat milk, is safe for consumption and can be stored for extended periods without refrigeration.

Over 6 million tonnes of milk powder were produced globally in 2001, illustrating the immense scale of this product's manufacturing. The source of powdered milk is simply fresh, liquid milk—most commonly from cows, but also from buffaloes or goats. It is converted into a dry, shelf-stable powder by removing most of its water content through a multi-stage dehydration process.

Over 21% of US adults use protein powder, yet few understand the journey from a raw food source to the final product in a gym bag. The manufacturing process varies significantly depending on the protein source, involving precise extraction, filtration, and drying techniques to achieve high purity and nutritional value.

Over 88% of a fresh egg white is water, which must be removed to create its powdered form. This concentrated, dried version, known as albumen powder, is the result of a precise manufacturing process that begins with fresh eggs and ends with a shelf-stable, high-protein ingredient.

According to manufacturers, a single kilogram of egg white protein powder can contain the equivalent of the whites from over 250 eggs. So, how do they make egg white protein powder with such efficiency? The journey from a liquid albumen to a shelf-stable powder is a complex process involving multiple stages of quality control and advanced food technology.

While both freeze-dried milk and standard powdered milk are dehydrated dairy products, they are made using fundamentally different processes that affect their final properties. Answering the question, 'Is freeze dried milk the same as powdered milk?' requires a closer look at the unique manufacturing methods and the resulting impact on the product.

Did you know that fresh liquid milk is approximately 90% water? The journey to create nonfat dry milk is an industrial process focused on removing this water while preserving the milk's key nutritional components, resulting in a shelf-stable powder.

Soy protein isolate contains a minimum of 90% protein, making it one of the most concentrated forms of plant-based protein available. The journey from whole soybean to this highly refined powder involves several critical stages, primarily relying on chemical and mechanical processes to remove fats, carbohydrates, and other non-protein components. This processing ensures a neutral flavor profile and high protein content for various food applications.

Did you know that liquid whey, a byproduct of cheese-making, is only about 1% protein before intense processing? This complex journey reveals precisely how is protein made in a factory, transforming raw materials into a highly refined powder.