{"id":1838,"date":"2019-06-21T16:04:17","date_gmt":"2019-06-21T20:04:17","guid":{"rendered":"https:\/\/maltproducts.com\/?p=1838"},"modified":"2021-09-20T20:08:17","modified_gmt":"2021-09-20T20:08:17","slug":"using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder","status":"publish","type":"post","link":"https:\/\/maltproducts.com\/maltproducts\/2019\/06\/21\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\/","title":{"rendered":"Using vacuum belt drying to convert liquid sweeteners to powder"},"content":{"rendered":"

Using vacuum belt drying to convert liquid sweeteners to powder<\/h1>\n
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Liquid malted barley extract is being dried for use as a natural sweetener. The process takes 20-35 minutes to complete, depending on the product.<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

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The 58-ft. vacuum belt dryer allows the liquid malted barley extract to be made into a cake that is milled into a powder during the next process step.<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n

Founded and headquartered in Saddle Brook, N.J., as a regional supplier in 1957, Malt Products Corporation has since grown to be a manufacturer and distributor of malted barley extract and other natural sweeteners with its production facility in Dayton, Ohio. Its line of natural sweeteners serves a range of industries, including bakery, confectionery, beverages, snack foods and cereals, pet food, animal nutrition and pharmaceutical.<\/div>\n<\/div>\n<\/section>\n
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The company recently invested $50 million to upgrade its production facility, including a $15 million Bucher Unipektin vacuum belt dryer purchase.<\/p>\n

\u201cThis upgrade is a response to current and anticipated growth,\u201d says Amy Targan, president of MPC. \u201cThe market for the sorts of natural, non-empty-calorie sweeteners we produce is growing exponentially, and all indications are that it will continue to do so as consumers seek healthier, more nutritious ingredients.\u201d<\/p>\n

\"vacuumThe new dryer is the culmination of a five-year, $50 million investment by MPC, beginning with the 2015 expansion of its brew house and addition of a Meura mash-filter, expanded laboratory, research and development, and customer application capabilities. These investments are in response to increasing demand for non-GMO and natural, nutritious ingredients.<\/p>\n

The surge in demand also can be attributed to heightened awareness of malted barley extract\u2019s unique flavor profile and numerous health benefits, including probiotics, antioxidants and sports recovery perks, Targan explains. \u201cThe upgrade was needed to provide the best foundation for MPC to manufacture our comprehensive line of malt extract and natural sweeteners, as well as to handle new capacity completely in-house.\u201d<\/p>\n

\nPowder-Making Process<\/h3>\n

Before the sweeteners can be turned into a dry powder, they first must be made into liquid. The liquid process begins with the malted barley being pneumatically loaded into silos. From there, the product goes to the grinder and then the mash tuns, to which water is added and heated. During this process, natural enzymes in the malted barley convert starch into sugars. Next, this mixture is sent to the mash filter, from which a wort is produced. Filtered by a lauter tun, the product contains 20% to 30% solids, while the remaining spent grains are sent to farms for cow feed, Targan says.<\/p>\n

The wort is then moved to a four-stage plate-and-frame evaporator made by API Heat Transfer. The final product is then revealed\u2014a viscous syrup, which is similar to honey or molasses.<\/p>\n

At this point, the making of powder products can commence as a \u201ctack on\u201d to the liquid process, Targan explains. Via nozzles, liquid malted barley extract is fed to the vacuum belt dryer on each belt through the dryer\u2019s six chambers, which are set to different temperatures. \u201cDepending on the product\/recipe, the first four chambers are used to heat the product; the last two to cool it. The process can take anywhere from 20-35 minutes, product-depending,\u201d she says. The result is a cake that is ground into powder in a mill.<\/p>\n

\nBenefits of Vacuum Belt Drying<\/h3>\n

When asked why MPC opted to invest in this type of drying equipment, Targan explains, \u201cOne of the benefits that really impressed us about the Bucher Unipektin vacuum belt dryer was the combination of robust output and gentleness. It\u2019s a wonderful combination of expedience and effectiveness, and it does an admirable job retaining flavor, aroma and color.\u201d<\/p>\n

Since vacuum belt drying operates by reducing the pressure in its chamber, moisture is evaporated from the product at far lower temperatures. This eliminates oxidation and prevents damage to critical functionalities of the original syrup. She says, \u201cVacuum belt drying is an attractive option for malted barley extract\u2014as opposed to spray drying\u2014as it is a gentle process that protects unique-to-product characteristics not found in other sweeteners, including antioxidants, essential amino acids, minerals and vitamins.\u201d<\/p>\n

She goes on to say that vacuum belt drying also helps avoid burnt notes or other off flavors and aromas with spray drying, and it better controls the maillard reaction for a more consistent final product color. \u201cThe process also produces a powder that is highly soluble in cold liquids, making it preferable for malt beverages. The enhanced technology will allow MPC to manufacture products such as honey, agave and molasses that are difficult or impossible to dry on a spray dryer without additives.\u201d<\/p>\n

Targan reveals that the company initiative also has an eye toward eco-consciousness. \u201cVacuum belt dryers use less energy and water than spray dryers, reducing environmental impact and aligning with MPC\u2019s broader commitment to sustainability.\u201d<\/p>\n

For more information, visit\u00a0www.bucherunipektin.com<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Using vacuum belt drying to convert liquid sweeteners to powder […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,17,11],"tags":[],"class_list":["post-1838","post","type-post","status-publish","format-standard","hentry","category-media-in-the-news","category-press-coverage","category-trade-press-coverage"],"acf":[],"yoast_head":"\nUsing vacuum belt drying to convert liquid sweeteners to powder - Malt Products Corporation<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maltproducts.com\/maltproducts\/2019\/06\/21\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Using vacuum belt drying to convert liquid sweeteners to powder\" \/>\n<meta property=\"og:description\" content=\"Using vacuum belt drying to convert liquid sweeteners to powder […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/maltproducts.com\/maltproducts\/2019\/06\/21\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\/\" \/>\n<meta property=\"og:site_name\" content=\"Malt Products Corporation\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/maltproducts\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-21T20:04:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-20T20:08:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.foodengineeringmag.com\/ext\/resources\/Issues\/2019\/06-June\/Dryer-Long.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/#\\\/schema\\\/person\\\/b19e1cc6d84a9696793b13107f0cffc3\"},\"headline\":\"Using vacuum belt drying to convert liquid sweeteners to powder\",\"datePublished\":\"2019-06-21T20:04:17+00:00\",\"dateModified\":\"2021-09-20T20:08:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/\"},\"wordCount\":809,\"publisher\":{\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.foodengineeringmag.com\\\/ext\\\/resources\\\/Issues\\\/2019\\\/06-June\\\/Dryer-Long.jpg\",\"articleSection\":[\"MPC In the News\",\"Press Coverage\",\"Trade Press Coverage\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/\",\"url\":\"https:\\\/\\\/maltproducts.com\\\/maltproducts\\\/2019\\\/06\\\/21\\\/using-vacuum-belt-drying-to-convert-liquid-sweeteners-to-powder\\\/\",\"name\":\"Using vacuum belt drying to convert liquid sweeteners to powder - 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