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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. |
| Additional Information | Nut flavouring is used to improve or intensify the flavour. It also assists preserve and optimizing food's nutritional value, which is sometimes compromised during cooking, as well as boost food variety and accessibility. |
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