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Cryo-Crystallisation Services

Leatherhead offers a unique cryogenic spray-drying process, developed by The Linde Group, world leaders in gasses and engineering. Cryo-crystallisation enables manufacturers to reduce fat in a range of products, develop ingredient blends with enhanced functionality and extend the stability of fats and oils. Leatherhead is the only company to have a small-scale example of this type of machine which can be used for research and development.

What does the equipment do?
Liquid feed material, such as a melted fat, liquid oil or a stabiliser and emulsifier blend, is atomised and combined with liquid nitrogen, instantly freezing it into crystallised and free-flowing solid particles, with different physico-chemical properties.

What are the benefits?

• Convert problematic solutions into free-flowing powders
• Extend the stability of fat and oil products 
• Reduce fat - “healthy” liquid oils and blends can be hardened by freezing and used in products to replace traditional saturated fats 
• Co-process ingredient blends to create novel ingredients with enhanced functionality, giving rise to a wide range of exciting and innovative applications

What applications can cryo-crystallisation be used in?

• Bakery products
• Chocolate and sugar confectionery products
• Ice creams
• Margarine and low fat spreads

Pilot-plant trials and support services

• Clients undertaking pilot-plant trials will have access to Leatherhead Food Research's experts, who can characterise the physico-chemical properties of cryo-crystallised ingredients including microscopic, thermal and rheological analysis
• Leatherhead's experts can also help you develop and evaluate new products that incorporate cryo-crystallised ingredients
  
  

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