In the food industry GEA Niro spray coolers are applied for producing melts - of oils and fats, glycerines, etc. - in powder form and for encapsulation. They are applied in the production of products like:
- Essential oils
- Carotenoides
- Sterols
- Marine oils
- Omega 3/6 oils
- Terpernoides
- Lipids such as glycerines, mono di and triglycerides, phospholipids and others
Spray cooling or spray congealing is defined as a melt transition from soft or fluid state to rigid or solid powder form. Spry cooling is applied because melts are much easier to handle - transport, dose and store - when available in powder form. Encapsulation of bioactive and/or flavor oils by spray cooling is probably the most used encapsulation technology for several reasons:
- Protects against oxidation
- Protects against chemical reactions
- Provides taste masking
- Provides sustained release
- Provides tricked release
- Provides retarded release
- Enhances bioavailability
Read more about GEA Niro spray cooling plants: