Nut Series

Regions:
Malaysia
Types:
Powder
Colours:
White
Nut series flavouring and extract are made by extracting nut meat with an aqueous glycerol solution, then removing the water from the extract to avoid off-flavoring.

A continuous supply of nut concentrate is allowed to enter and pass down the inside of a heated jacket, where it is wiped into a thin film by the centrifugal force of revolving rollers and then falls by gravity.

Spray drying is the final step, in which the nut liquid is ionized into a jet of heated air. The atomized particles dry quickly, encapsulating volatile flavour ingredients inside the droplets, and cyclone collectors are used to retrieve the powder.

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