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Syrupy products (SP) powder preparation method
P202230308 and P202230309
Researchers from the University of Burgos have developed a procedure to produce powdered products by freeze drying or vacuum drying from syrupy products (syrups and food products with a thick consistency) using optionally maltodextrin as a dehydration carrier, so that fine and pleasant powdery solids are obtained. The dehydrated products preserve the sensory and physicochemical properties of the starting products.
Obtaining a powdered SP without additives. High process yield: 80%-96% (freeze drying); 80%-94% (vacuum drying). Good physical-chemical and sensory characteristics of the SP 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.