The Most Convenient way to Transform oil-based liquid to free-flowing powder
Consumer rates snacks by taste, texture, and appearance. The texture and appearance can be adjusted by the perfect texturizing system while the taste can be desirable by good seasoning system. Adhering of seasoning on snack surface without loss during processing and transportation is the crucial factor for good organoleptic taste and cost optimization. Generally, Maltodextrin is commonly used as plating agents to convert liquid phase into free-flowing powder to improve absorption of both water and oil-based liquid substance.
SMS can help the producers to minimize this lost and ensure to maximize consumer’s taste preference by introducing high ultimate performance of plating agent which facilitates transformation of diversify liquids into free-flowing powder effectively and offer cost optimized compared to a traditional spray-drying technique.