Cream powder is a very good source of fat and can be a very good substitute for liquid cream.
The drying technique has a major impact on the properties of the product. The originality of this product lies in the choice between the two drying techniques: spray or roller, which give different rheological and especially organoleptic qualities.
For 30 years, spray drying has been the most broadly used drying process in the dairy industry.
Spray drying, also called drying by atomisation, is a particle drying technique. It consists in spraying the product to be dried, in liquid form or suspended, in a warm gas flow in order to obtain a powder. Spray drying is also a drag-out drying technique. Whenever a humid body is placed in a dry and warm air flow (or another gas), a gap of temperature and partial pressure spontaneously happens so that:
- a warmth transfer occurs from the air to the product under the influence of the temperature gap,
- a water transfer occurs in the opposite direction as a result of the water partial pressure gap between the air and the product surface.
Air acts both as heating fluid and as a carrier gas to drag out water. Gas goes in the drying tower warm and dry, and comes out of it humid and cooled.
Spray cream powder with a finer grain size, will give a round and fresh dairy taste whereas roller cream powder will give a caramel taste.
In addition to organoleptic contribution cream powder improves product conservation. Moreover it is easy to manipulate.
Cream powder is used for the manufacture of food products requiring high quantities of butterfat.