Spray cream powder

Spray 42% fat cream powder, a dairy taste for industrial applications

Spray drying gives cream powder good organoleptic qualities

The drying technique has an essential impact on product properties.

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.

Product information

Manufacturing process of spray cream powder

• Separation of raw milk
• Heat treatment: skimmed milk pasteurisation, temperature is raised to 72°C for a short period of 15 seconds in order to destroy the microorganisms present in the milk, thus ensuring its innocuousness and a longer preservation
• Evaporation
• 42% fat content adjustment
• Spray drying: milk is vaporised as droplets in a drying tower (warm and dry air) and thereafter is collected as powder
• Packaging

Spray cream powder offered by FIT

FIT offers you a cream powder containing at least 42% fat and a 18.8% protein content. This cream powder is manufactured from pasteurised fresh cream and has undergone spray drying. It is offered in 25kg bags.

Advantages and applications of 42% fat spray cream powder

• Excellent source of fat
• Round and fresh dairy note
• Creamy typical taste
• Lack of unusual odour or taste
• Powdery and creamy texture, fluid flow
• Finer grain size
• Improvement of product conservation
• Easiness to manipulate
• Good alternative to liquid cream for production cost optimisation

Applications: ice creams, bakery, pastry making, chocolate manufacturing, confectionery.

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