An adjuvant which may be added to moist plant material (e.g. fruit or vegetable juice or puree) before drying comprises a plant extract (especially lupin flour) containing proteins with a high emulsifying capacity, lipids and fibre. The plant juice or puree is dried in a thin layer on a heated surface, especially on the wall of a heated rotating cylinder. The adjuvant enhances release of the dried product from the drying surface. This process may be used in manufacture of dry powders, flakes, etc.

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