Anuga FoodTec in Cologne shows the options existing today for granulating, coating, encapsulating, agglomerating and instantsing. The trade fair is dedicating an own product segment to food ingredients, the main focus of which will be found on the Boulevard of the trade fair.
Additionally, the theme is a fixed item on the wide-ranging event and congress program, which is being organized by the DLG.
When it comes to customizing functional ingredients, fluid bed granulation is one of the state-of-the-art methods. To this end liquids with a high solid content are sprayed onto the fluid bed via a jet system. In interplay with controllable temperatures of between 30 and 130 degrees Celsius, an intensive heat and material exchange enables a uniform drying process without thermal damage. In this way, the nutritional characteristics of aromas or vitamins remain intact within the foodstuffs beyond the minimum shelf life. In addition to coloring agents, plant extracts and aromas, also milk or whey-based protein concentrates are produced. The powders derived excel because of their optimum flow behavior and easy dosing attributes. There is no need for additional carriers or additives – and the list of ingredients that have to be declared remains short for the product developers. Modern fluid bed systems like those on display at Anuga FoodTec combine drying, granulation and coating in one work process – and what’s more in a small space. The same applies for the ploughshare mixer. They generate a mechanical fluid bed, in which the solids content, grain size and residual moisture can be set precisely.
Aromas and vitamins out of the capsule
The multifunctional systems are capable of doing even more than just producing agglomerates with optimum solubility: They are able to integrate vitamins, minerals and fruit aromas into a stable matrix. A micrometer thin layer comprising of maltodextrin and starch efficiently protects the ingredients that are sensitive to oxidation against outer influences such as light and oxygen. The special feature: The microcapsules don’t release their embedded contents until the food is eaten. A prime example for this is the encapsulation of natrium chloride in a fine shell made of fat. The coated grains of salt form concentrated salt spots in food. The effect: The spots set stronger signals in the tasting receptors and are perceived more intensely. This enables the salt in bakery and frozen products such as pizza to be reduced by up to 20% without having an effect on the taste experience.
The engineering specialists of the exhibiting companies plan and set up fluid bed apparatus and entire systems, and together with the food manufacturers develop the entire process through to the tailormade product. The scale-up to the production scale then occurs on-site using a pilot system. The continually increasing capacities in the contract manufacturing section – a service that is offered by several system builders via affiliated production companies – demonstrates that the demand for such functional ingredients is high.
Food ingredients at Anuga FoodTec
Innovative ingredients significance at the Cologne fair grounds will be underlined by the new “Meeting Point – Food Ingredients” (forum), which presents the suppliers on a connected presentation display area. The congress and event program of Anuga FoodTec will also focus on ingredients. Leading experts will grant an insight into the latest developments in the scope of interesting lectures and presentations. In this way, the “Food Ingredients” Forum from Tuesday to Friday will be dedicated to current themes such as clean labels, personalized diets, texture design and enzymes in food production as well as the product reformulation possibilities for exchanging and reducing sugar, salt and fat.
