Fona Technologies, Inc.

Spraying Systems Co.

Natureseal, Inc.

Fona International Inc.

Robert M Sobel

Glenn R St Peter

Chin-Ping Su

Thomas E Ackerman, Jr

Benjamin Bunchean

Michael Gundlach

David Clark Huffman

Joseph P Szczap

Brian K Smith

Thomas E Ackerman

Stephen A Santos

Adam C Bright

Christopher W Barnes

Robert A Nelson

Scott J Kocsis

Kristopher E Roskos

Michel R Thénin

Chin Ping Su

Smaro G Kokkinidou

Rachel A Klumpp

Zachary Liveris

Michael Stentzel

Douglas A Klumpp

Disclosed is a spray drying system and process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material, the wall material, and a liquid solvent, applying a high-voltage, low-current, high frequency alternating-current charge or a high-voltage, low-current, low frequency alternating-current charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying a high-voltage, low current alternating-current at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, at inlet temperatures in the range of 25° C. to 150° C., and outlet temperatures in the range of 25° C. to 110° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Micro encapsulation using high-voltage, low-current, high frequency alternating-current spray atomization

Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Flavor encapsulation using electrostatic atomization

Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25&#xb0; C. to 110&#xb0; C., and outlet temperatures in the range of 25&#xb0; C. to 80&#xb0; C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

An electrostatic spray dryer for drying liquid into powder including an elongated body defining a drying chamber, a spray nozzle assembly at one end of the drying chamber and a filter element housing and powder collection chamber at an opposite end. A non-structural non-metallic liner is disposed within the elongated body in spaced relation to an inner wall surface for defining an internal drying zone. The liner is releasably supported within the body for enabling selective removal and replacement following a particular usage. The illustrated elongated body has a modular construction comprising a plurality of modules, with at least one being selectively removable and replacement for altering the length of the drying chamber for a particular spray application. The liner also is replaceable with a liner of a length corresponding to the altered length of the drying chamber or with a different diameter for a particular usage.

Apparatus and method for spray drying

The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.

Preserved cut fresh produce with true-to-nature flavor

The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.

Method for making dried whey protein product

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Elburn, IL, United States of America

Robert M Sobel