Fruit Powder
The input preserves nutrients and makes products more natural and healthy
The input preserves nutrients and makes products more natural and healthy.
The pursuit of a better diet drives the development of products with real fruit and vegetable contents.
For this reason, we offer a wide range of DEHYDRATED FRUIT POWDERS for the food and beverage industries with a drying technology that preserves a good part of the nutritional aspects and sensory characteristics of fruits and plants.
Beyond the ingredients, dehydrated fruits and plants make it possible to explore concepts and demands for new products, transforming them into business opportunities.
Manufacturers can increasingly promote “real fruit content” and its equivalence in terms of fruit portions on their product labels.
Fruit Powders
FRUIT POWDERS, also known as DEHYDRATED FRUIT PULP POWDER or DEHYDRATED FRUIT POWDER, are obtained through a process called SPRAY DRYING or ATOMIZATION, which is widely used in the food industry.
It is a process that is characterized by the transformation of a liquid in a heated medium, in a continuous operation, turning it into a solid state in the form of POWDER, through a very short drying time.
In this process, the liquid is sprayed using a high-pressure system, through which the droplets come into contact with the hot air flow.
Thus, there is rapid evaporation, allowing heat-sensitive products to dry without affecting their quality, as is the case with the fruits.
Preserved Flavor and Nutritional Quality
Preserving the characteristics of fruit-based products (such as color, flavor, odor, and nutritional quality) is of interest to manufacturers and the consumer market. Therefore, the choice of the appropriate drying method can be the difference between achieving this goal and not.
Moreover, in the case of fruits, it is essential to use controlled temperatures in the drying process, as well as to choose carrier agents with high molecular weight, to preserve nutrients and facilitate and increase the process yield.
Maltodextrin is the carrier agent commonly used in the SPRAY DRYING process, due to its high solubility, low hygroscopicity, and low cost
Bet on the Brazilian fruits
Fruits grown in a hot climate, as is the case in parts of Brazil, have a high content of vitamins and minerals, in addition to a strong and pleasant aroma, which allows enriching the development of various food applications.
The demand for “tropical fruits” has grown so much in recent years that there is enormous scope for exploring and developing new products.
Where our products
can be used
Due to the growing consumption of foods that aim on improving our quality of life, the processes that safeguard the nutritional and sensory properties of the fruits, and maintain the original characteristics of their FRESH state, are important drivers in this search for consolidation and expansion of the market.
DEHYDRATED POWDERS are in the spotlight because they are convenient and safe ingredients for the formulation of various products such as juices, cakes, mousses, ice cream, and breakfast cereals.
Beyond that, they have been used to replace wheat flour in the formulation of products for people with celiac disease and as a source of vitamin complex supplements for athletes.
Yogurts
Liqueurs
Cereal Bars
Ice Cream
Juices / Teas
Cake Dough
Benefits
- Standardized physical-chemical properties, such as: appearance, color, odor, flavor, humidity, density, and pH.
- Preservation of the natural benefits of the fruit, such as: vitamins, minerals, fibers, flavonoids, antioxidant properties.
- Solubility that promotes convenient applications.
- Versatility: an easily applicable ingredient in several stages of industrial mixing.
- Two-year shelf life, which is significantly increased when compared to fresh fruits.
- Storing powdered products is practical and facilitates handling and transportation.