Researchers from the University of Burgos have developed a procedure to produce powdered products by freeze drying or vacuum drying from syrupy products (SP) using optionally maltodextrin as a dehydration carrier, so that fine and pleasant powdery solids are obtained. The dehydrated products preserve as close as possible the sensory and physicochemical properties of the starting products.
New and innovative aspects
SP (syrups and food products with a thick consistency) contain a high concentration of sugars with low glass transition temperatures (Tg), which makes drying difficult, since during dehydration, an extremely sticky, hard and pretty unmanageable product is obtained. The described invention manages to avoid these drawbacks by drying the syrupy products by freeze drying and it has also been possible to carry out the process without the need to add any carrier for dehydration.
The most innovative aspect of the invention in comparison with other procedures is related to the temperatures of product grinding and preservation. High yields of up to 96% are obtained by freeze drying and up to 94% by vacuum drying.
The obtained PS powder contains up to 100% PS solids, being occasionally necessary the inclusion of potato maltodextrin (25% for freeze drying or 40% for vacuum drying). The texture of PS powder is fine, exhibiting excellent sensory and physico-chemical characteristics.
Main advantages of its use
• Obtaining a powdered SP with up to 100% SP solids
• Obtaining a powdered SP without additives
• High process yield: 80%-96% (freeze drying); 80%-94% (vacuum drying).
• Good solubility and low hygroscopicity of the SP powder.
• Good physical-chemical and sensory characteristics of the PS powder.
• Possibility of labelling, marketing and commercializing the SP powder within the consumer-driven initiative "clean labeling" and "real food" movement, as only one natural ingredient is listed: SP, and optionally, potato maltodextrin.
Specifications
The freeze drying and vacuum drying procedures described in this invention achieve the preparation of a SP powder with a fine and pleasant texture, using optionally, a natural carrier (potato maltodextrin), with a high amount of SP in the final solid product, a good solubility, high performance and low hygroscopicity. The grinding and preservation of the product must be carried out at temperatures below the Tg of the SP powder obtained, which help keep optimal texture characteristics of this food, not being needed further anti-caking additives.
Applications
The possible applications of SP powder are related to its use for human and animal feeding products. The sectors with potential application are:
• Fine Cuisine
• Biscuit industry
• Bakery and pastry industry
• Confectionery industry
• Cosmetic industry
• Pharmaceutical industry: drug manufacturing
• Production of food enriched with prebiotics
• Production of food enriched with prebiotics
Intellectual property status
Protected by patent P202230308 and P202230309
Current development status
Device already developed and validated for industrialization
Desired business relationship
Commercial Agreement, License Agreement, Technical Cooperation: further development, Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.
The aim of The Knowledge Transfer Office (KTO) of the University of Burgos is to promote Innovation technology through the research results transfer and the connections between the University and the new needs and requirements of the society - we are the link between the University and the Industry. Contact person: José Manuel López (jmllopez@ubu.es)
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