產業新知|低溫造粒技術的行家|保健食品代工


Generally, granulation commences after initial dry mixing of the necessary powder ingredients so that a uniform distribution of each ingredient throughout the powder mixture is achieved.
A.T.P. compresses nutrients by low-temperature granulation technique which produces free-flowing and dust-free granular powder for use in the nutritional supplement. During the granulation process, small fine or coarse particles are converted into large agglomerates called granules.


Result of granulation

(1)Low hygroscopic granules with stable quality, portable and storable function.
(2)Porosity of granules with higher dissolution and absorption rate
(3)Strict particle sizes measurement with precise composition
(4)Low-temperature granulation to keep nutrients intact

Our advantages

Fluid bed granulation technique operated in low temperature maintains heat sensitive nutrients
such as digestive enzymes, probiotics, vitamins, and natural antioxidants.
Professional granular powder is considered as rapid dissolve microcapsule which provides
optimal solutions for solubility, absorption, and utilization.


▼ Normal granulation technologies in food industry

Methods Spray granulation Extrusion granulation Freeze granulation Dry granulation
Mechanism Combination of liquid spray with powder carrier Moistening, agglomerating through extrusion, breaking and rounding then drying the finished product. Spraying liquid slurry followed by freeze-drying of the frozen droplets Powders are compacted into a ribbon or small pellets and milled.
Drawbacks ◆ High dose of excipient
◆ High-temperature drying cause nutrients loss
◆ High dose of excipient
◆ Irregular granules
◆ Non rapid dissolve powder
◆ High cost
◆ Time consuming
◆ High hygroscopic granules
◆ Irregular granules
◆ High-temperature drying cause nutrients loss


Application of Our Low-Temperature Granulation

Vitamins The water-soluble vitamins can be destroyed easily during improper manufacturing progress
Pigments Plant pigments such as chlorophylls, carotenoids, betalains, and anthocyanins are susceptible to degradation from heat
Probiotics Probiotic bacteria are naturally sensitive to heat, high temperature manufacturing might inactivate probiotics
Enzymes Enzymes are specialized protein molecules which can be denatured by heat during the processes

The unique Low-Temperature Granulation operated by A.T.P. not only removes the necessity of excipients, but also provides the solution to preserve the characteristic and activity of ingredients mentioned on the table above with better quality, taste, fluidity, absorption, and rapid dissolution.



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