Spray Drying of Fruit Juice Using Proteins as Additives

Abstract

A novel method of manufacturing fruit juice powders was developed by using different proteins as additives when spray drying fruit juices. In this work, protein X was found to improve the yield during the spray drying of orange juice to greater than 80% recovery with less than 5% of protein X added. Other proteins were found to be less compatible as additives due to undesirable properties, such as being sensitive to heat and pH as well as having unpleasant odors.