Flavours India
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Technologies · Chennai
Four technologies. One plant.
Dried, sealed, emulsified, clustered — all under one roof.
01 · Spray drying · 750 MT/yr
Liquid in. Powder out.
A fine mist meets hot air. Water leaves; flavour stays.
Inlet airTI-01
180°COutlet airTI-02
85°CAtomiserSI-01
15,000rpmPowder drumLI-01
0%CapacityPowders
750MT/yrTypical values · illustrative
02 · Encapsulation · CAPSIL™
Flavour, sealed in.
An oil core, wrapped in a carrier wall, dried shut.
- CoreA flavour oil droplet.
- WallCarrier — e.g. gum arabic, maltodextrin — wraps it.
- DrySpray-dried into a closed capsule.
- ReleaseIn water the wall dissolves; aroma opens.
03 · Emulsions · 10,000 MT/yr
Oil, water. One cloud.
Droplets sheared small enough to stay even.
- 01
Weigh
Oil phase · water phase
- 02
Pre-mix
Rotor-stator · ~10 µm
- 03
Homogenise
~200 bar, then ~50 bar
- 04
Stabilise
Even cloud · D50 < 1 µm
- 05
Fill
Sealed for dispatch
Magnified · typical values · illustrative
04 · Agglomeration · 200 MT/yr
Fines, bound into clusters.
Porous clusters that wet and sink, with less dust.
Flavour powders only. Wetting and dispersion depend on formulation and conditions.
Quality control
Analytics inform. Sensory decides.
Measured in the QC lab. Tasted by our panel.
