Fruit powders
Acacia gum has recently found application as carrier for the preparation of spray dried fruit powders. Spray drying of fruits is very challenging because they contain a lot of sugar and acids which have low molecular weight and low glass transition temperature. During drying of fruit juices, the drying temperature is much higher than the glass transition temperature of these sugars which results in enhanced mobility of these sugar molecules resulting in stickiness, hygroscopicity, poor flowability and low yield of finished powder. Thus, high amount of sugar in fruit juices causes stickiness in fruit powders. In order to spray dry fruit juice, acacia gum as a carrier ingredient raises the glass transition temperature, which reduces adhesiveness in the powder and the finished dried powder is less sticky.
