Test, scale and produce with spray drying
Spray-Drying Trials and Production for Food Ingredients
Develop a practical route from liquid to powder
Spray drying is more than removing water. Feed composition, solids content, viscosity, temperature sensitivity and dryer settings influence powder recovery, moisture, solubility, stability and product quality. Bodec helps determine whether spray drying is suitable and which conditions offer the best starting point.
From feasibility to scale-up
A project can begin with a feasibility assessment or targeted trial and continue through optimisation, pilot production and, where technically and commercially suitable, first commercial production. This staged approach limits unnecessary use of material and allows learning to be applied to each next step.
What can be investigated?
Trials can focus on feed preparation, concentration, carrier or formulation choices, inlet and outlet temperatures, feed rate, powder recovery, wall deposition and the desired final properties. The exact programme depends on the ingredient, available product quantity and project objective.
Part of a wider process
Spray drying is often the final step in a longer route. Bodec can also support preceding operations such as mixing, extraction, separation, membrane filtration and evaporation. This makes it possible to assess how upstream conditions affect dryer performance and powder quality.
Information needed for a first assessment
Please provide the product composition and food-safety status, solids content, viscosity if known, temperature sensitivity, available feed volume, desired powder properties and required quantity. This information helps us assess feasibility, material requirements and the appropriate trial scale.
What Bodec offers for spray drying
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Feasibility trials
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Optimisation of the drying process
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Process-parameter development
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Powder quality assessment
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Route to first production
Cases
How we help our clients create, scale and perfect food ingredient processes
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Insights
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Spray-drying trials and production of food ingredients
Spray drying is widely used to convert liquid food ingredients into stable, free-flowing powders. The final result depends strongly on the product formulation and the selected processing conditions. Bodec supports companies with spray-drying trials and production of food ingredients, from initial technical assessment and pilot testing to larger production campaigns.
During a spray-drying trial, we investigate how your product behaves throughout the drying process. Relevant parameters may include inlet and outlet temperature, feed rate, solids concentration and atomisation conditions. We evaluate their effect on characteristics such as moisture content, solubility, particle structure, product yield and overall powder quality.
Spray drying can form part of a broader food process development project or a programme for pilot testing and process scale-up. Initial trials help establish suitable processing conditions before moving to a larger scale. Our food-grade pilot and production facilities provide the flexibility to test, compare and scale drying processes in practice.
Where the product and process are suitable, Bodec can also carry out larger spray-drying campaigns. These may be used to create customer samples, validate market demand, manufacture first commercial batches or provide temporary production capacity. Commercial production is performed according to the relevant certifications and quality standards, including FSSC 22000.
By combining practical trials, process expertise and scalable equipment, Bodec helps companies develop reproducible spray-drying processes and manufacture high-quality powdered food ingredients.
