Food Powders: Applications and Reconstitution-Properties

Dear Colleagues,

The commercialization of powder products can offer solutions to problems related to the short shelf life of foods and their seasonality in case of vegetables and fruits, and a means of providing microbiologically stable products as a consequence of their low water activity. Furthermore, food powder both facilitates the shipping operations and makes them more profitable due to its lower volume and weight and easier handling.

There are different processes for obtaining powdered food. From conventional drying to freeze-drying or spray-drying are technologies used to obtain powdered foods. The properties of the powdered product are affected both by the technique used and the conditions used in each one of them, as well as by the carrier agents that are usually used to obtain powdered foods. The properties of the powder, such as density, porosity, hygroscopicity, humidity, water absorption capacity, solubility capacity, among others, determine the use of powdered foods.

Food powders could be used as rehydrated as a juice, smoothies or infusion, or to be added to desserts, dairy products, salads, ice cream, snacks among other things, and even for enriching almost any food in nutrients and bioactive compounds.

This Special Issue of Foods intends to present applications of food powders and study the link between properties of powders and its possible applications in food industry

Dr. Marta Igual Ramo
Dr. Purificación García-Segovia
Prof. Dr. Javier Martínez-Monzó
Guest Editors

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