Symrise has expanded its flavours encapsulation plant in Branchburg, New Jersey, adding a new 23,000 square-foot spray bed drying facility to the site.
Symrise claims that the new spray bed drying line will enhance the company’s ability to deliver encapsulated flavours to food and beverage brands across the North American market.
According to the company, spray bed drying ensures good mixing and contact between the spray of atomised droplets and the drying air, providing optimum conditions for the rapid evaporation of water and agglomeration.
The powder is first dried in the main chamber, then fluidised in the integrated fluid bed at the bottom of the chamber. The material is then further refined in an external fluidised bed, which produces agglomerates particles that allow maximum flowability and dispersibility in customer applications.
Branded as Evodry, the SBD technology is part of Symrise’s global Evocore flavour encapsulation platform.
Paul Graham, president of Symrise Flavors North America, said: “In addition to increasing production volume, Evodry technology offers the benefits of controlled flavour release, a lower risk of contamination and instant cold-water solubility.
“It also gives Symrise’s citrus solutions a longer shelf life thanks to better oxidation stability.
“Adding Evodry technology to our US manufacturing portfolio not only doubles our overall spray drying capacity, it enhances our ability to deliver specialized encapsulation technology to producers of coffee drinks, teas and dry blends.”
© FoodBev Media Ltd 2019