Drying technology enhances flavor of powdered foods

THE EPT^TM (Extrusion Porosification Technology) process from Clextral transforms high value food concentrates into flowable, easily rehydrated powders that retain the essential properties of the original food. Sensitive components such as flavors, aromas and nutrients are retained with the gentle, low temperature process and the resulting powders have a porous structure that allows rapid liquid diffusion for optimal rehydration.

The technology can be applied to a wide variety of food products and offers the added benefits of process flexibility and energy savings from 20-40% when compared to traditional spray drying methods. 

Tests have shown that coffee powders processed by EPT retained more flavor and aroma. Dairy proteins gained a substantial increase in solubility, when compared to spray dry processed powders. An EPT^TM pilot plant is available for food manufacturers to develop new products and improve dehydration processes.

Extrusion for plant-based foods

The company also offers twin screw extrusion for processing plant-based foods to resemble meat. The extruders transform plant protein mixtures into meat, poultry and seafood analogs in chunks, slices, shreds, or custom shapes that can be incorporated into soups, sauces, stews, and entrées or ethnic foods such as fajitas, eggrolls, stromboli and steam buns.

Through food developer partnerships, the company can create market-ready entrées such as chicken fingers, brochette, boneless BBQ ribs, sausage, meatloaf, calamari, roast beef, pulled pork and more.

Three categories of plant protein foods are offered with many variations possible within each segment; Vegetarian with gluten combine soy, gluten (protein from wheat, rye, barley) and other plant protein sources (lentils, chickpea, green pea…etc); Vegetarian gluten-free; and Vegan which may combine any type of plant protein but no dairy components.  The twin screw extruder mixes and cooks the ingredients under tightly controlled parameters, and a critical step in the process is fibration that creates the mouthfeel and meat-like “bite” that is essential in gaining consumer acceptance.