ZoomEssence announces that the U.S. Patent & Trademark Office granted it another method and apparatus patent covering its Zooming® low-temperature powder drying process. The key element in this latest invention is the application of novel, turbulent mixing techniques to the drying fluid throughout the drying chamber to optimize efficiency. It is Zoom’s fourth patent related to low-temperature powder drying.
“This new patent reflects Zoom’s continued investment in Zooming low-temperature drying. Because of this process, Zoom powders have higher flavor retention, improved stability and are more cost-effective,” said Dr. Charles Beetz, Zoom’s Chief Scientist.
“Flavors are sensitive to heat. Zooming’s low-temperature conditions protect a liquid flavor during the drying process and captures the high-value aromatic ingredients present in the starting liquid. Since aroma significantly contributes to the overall taste experience, our powder flavors provide brands with flavor experiences never before possible in powder form. Each day we challenge what is possible in low-temperature drying,” Beetz said.
“The Zooming low-temperature drying process creates powder flavors with outstanding aroma and taste once only thought possible with liquid flavors. This is a game-changing technology for brands to create superior tasting products,” said Robert Corbett, Zoom’s CEO. “We are achieving strong results with food and beverage brands reformulating to include more natural flavors. Our ability to protect the original liquid flavor in powder form has opened the door to new levels of creativity and cost-savings, especially where a natural flavor is desired,” adds Corbett.
Source: ZoomEssence, Inc.
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