Agglomerated coffee is essentially spray-dried instant, that has been specially processed to yield a form that is more readily dissolved in coffee preparation, which gives the best of aroma and taste. Agglomerated coffee is coffee to which, after being dried, the powder is added, and then an additional steam belt or steam curtain process is applied, which causes the particles to bind together, thus forming granules. The thick, concentrated liquid coffee is frozen at very low temperatures. The water is extracted in a controlled process, yielding large, golden coffee crystals.
Flavored instant coffee products having a variegated appearance that comprise darker colored agglomerated soluble particles comprising a darker colored flavorant selected from cocoa and instant coffee agglomerated onto an edible carrier such as sugar and lighter colored agglomerated soluble particles comprising a dairy or nondairy creamer and a noncoffee flavor agglomerated onto an edible carrier such as sugar, provided that then the darker colored flavorant is only cocoa, the lighter colored agglomerated particles further comprise instant coffee agglomerated onto the edible carrier.
In freeze drying, brewed coffee is frozen intro granules, which are then placed in vaccum chamber, where the water sublimates, which gives the best of aroma and taste. And it’s possible for coffee blend only, Chicory blend is impossible. Freeze-drying, where the liquid is forced from the frozen coffee through chemical sublimation. This process forces the ice to vaporize without going through the liquid stage. In the case of instant coffee, this leaves behind a shelf-stable coffee powder that can then be reconstituted in water. In freeze-drying, the coffee extract is frozen to about – 40°C and cut into granules. The frozen granules are then dried at low temperature and under vacuum.
Spray dried coffee is the “powdered” form of instant coffee and is the most economical and popular instant coffee product in bulk and consumer pack. We import and blend the best bean across the globe to get the rich taste. In the spray-dried process, the feed to the spray dryer is a mixture of concentrated aroma and hydrolyzed fractions, with the preserved aroma components added. In order to maximize aroma retention, drying of the extract takes place under conditions that maintain low powder temperatures. different types of spray dryers can be used for drying of coffee. bulk density and color control is possible by means of in-line gas mixers. inert gas is injected into the feed system just prior to the nozzle atomizer used in the spray drying system.
In the spray-dried process, the water is allowed to evaporate, forming a concentrate. the concentrated coffee is sprayed from a high tower in a large hot-air chamber. as the droplets fall, the remaining water evaporates. dry crystals of coffee fall to the bottom of the chamber which in turn is collected in storage bins. the high temperatures involved in this method tends to affect the oils of the coffee, which leads to loosing of more flavour when compared to freeze-dried coffee.
