Page 24 - FoodFocusThailand No.246 October 2026

SPECIAL FOCUS

into cookies and chocolate. The findings showed that wall
material selection influenced both oxidative stability and
sensory characteristics. Effective protection must therefore
be considered alongside its effects on the flavor and texture
of the final food .
3
The quality of a food powder must be demonstrated
both in its package and during use. In the dry state, key
properties include moisture content, water activity, particle
size, flowability, and resistance to caking. When water is
added, wettability, dispersibility, and reconstitution become
important. A powder may preserve its valuable compounds
well but still fall short of consumer expectations if it floats
on the water surface, forms lumps, or requires prolonged
stirring. Quality targets should therefore reflect the full user
experience, from scooping and pouring to preparation and
mouthfeel.
protecting oils rich in unsaturated fatty acids from oxidation,
reducing the degradation of natural pigments and vitamins, From Lab to Market:
masking bitterness, or adjusting how compounds are Scaling Up and Adding Value to Food Powders
released during use. Progress in food powder development Turning a laboratory powder into a product that can be
depends on connecting four elements: formulation, process, manufactured consistently is another essential step toward
structure, and properties. Combining wall materials can commercialization. As equipment becomes larger, airflow
improve emulsification, matrix formation, and the protection patterns, droplet distribution, and the duration of particle
of the encapsulated compounds, while suitable processing exposure to heat may change. Maintaining a similar droplet
conditions help create the desired particle structure. size alone does not guarantee the same powder quality.
However, these benefits must be demonstrated by measuring Pilot-scale trials provide an important bridge between
compound retention, storage stability, and performance in laboratory research and industrial production. They allow
actual food products. processing conditions to be adjusted to suit the equipment
while evaluating powder yield, moisture content, retention
Formulation and Processing: of key compounds, and performance during use. This helps
The Key to Food Powder Quality translate promising research findings into a production
Powder quality is influenced by several factors, starting with process with consistent quality control.
the concentration and viscosity of the liquid feed, the type The path to market begins with a simple question: Who
and proportion of wall materials, and the uniformity of the will benefit from this powder, and how? For consumer
feed system. For oil-containing formulations, emulsion droplet products, ease of preparation and taste may be major
size and oil content are particularly important. Meanwhile, factors in purchasing decisions. For ingredients supplied
air temperature, feed rate, and atomization conditions often to food manufacturers, consistent quality and compatibility
influence heat and mass transfer, as well as particle formation with existing production processes may carry greater
during drying. Adjusting a single variable can therefore weight. Technology development should therefore progress
change several powder properties at once. The challenge alongside application testing and cost evaluation, taking into
is to find the right balance for the intended product. account wall materials, energy use, production losses, and
Research provides clear examples of these connections. packaging. The added value must be clear and measurable,
In one study, lemongrass oil was encapsulated by spray whether through better flavor retention, easier preparation, or
drying using modified starch as the wall material. The aim reduced ingredient losses. These improvements also need
was to preserve volatile aroma compounds while converting to justify a price that customers are willing to pay.
the oil into a powder that could be conveniently used as a Next-generation food powders offer opportunities to
food ingredient, with potential applications in seasoning create new products, improve existing ones, and add value
powders, instant soups, and herbal beverages. The study to agricultural raw materials. Scientific understanding helps
found that emulsion droplet size and oil content affected citral developers preserve desirable characteristics and tailor
retention and the amount of oil remaining on the particle powders to their intended use. Aligning formulation and
surface. Smaller emulsion droplets helped retain aroma processing with market needs is the key to bringing spray
compounds, while inlet air temperature influenced particle drying and microencapsulation from research into high-
characteristics and release behavior. These findings show quality products that can be manufactured reliably and
why emulsion preparation, formulation, and drying conditions compete effectively in the market.
need to be considered together when designing a powder for
a specific purpose . The importance of processing conditions
1
was also demonstrated in a study on the encapsulation of
pequi fruit extract, where inlet air temperature significantly
affected carotenoid retention . Another study examined
2
fish oil encapsulated using plant proteins combined with More Information Service Info C001
whey protein or maltodextrin, followed by its incorporation

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