l |
Home
Flavor
Expertise
Flavor Technology
Overview
Sodium Reduction
Sugar Reduction
Off-Flavor Blocking
Flavor Enhancement
Delivery Systems
DriZoom™ Technology
Beverage Research
Creativity
Nutrition
FlavorWizard™
Opportunity
Our Company
Contact Us |
Delivery Systems
DriZoom™ Technology
Hagelin Flavor Technologies in partnership with ZoomEssence® have developed DriZoom™ technology, which captures the highly aromatic and volatile compounds present in flavors and ingredients, using an innovative drying process without heat.
Traditional spray drying in the food and beverage industry, is the production of highly dispersed powders from a liquid emulsion, achieved by evaporating the solvent. The traditional spray drying process employs air heated up to 400°F (≈204ºC) to dry a liquid flavor into a powder, exposing the sensitive, volatile ingredients to high temperatures. This causes molecular degradation, which negatively impacts performance. In short, heat is detrimental to many high-value liquid ingredients.
DriZoom™ technology fundamentally changes the drying process by eliminating the use of heat. DriZoom™ improves flavor and ingredient powders in terms of quality, stability, solubility, taste, and overall performance.
Please visit ZoomEssence® for more information.
DriZoom™ delivers quality liquid flavors and ingredients in a powder form—
As it should taste.SM |
|
DriZoom™
Better Flavors & Ingredients:
More robust flavor profile by avoiding the evaporation and oxidation of highly volatile ingredients.
Increased Stability:
Encapsulation properties result in longer shelf-life and increased stability.
Larger Particle Size:
Greatly improves solubility as the particles are easily wetted and dissolved.
Improved Solubility:
Higher density particles dissolve into liquids while traditional spray dried powders have a tendency to float.
|
