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: