Spray Crystallisation is a unique spray cooling process that converts high fat liquids into free flowing powders.
The process was developed and patented by ATL. It is particularly suitable for the conversion of fats and oils into free flowing powders and the processing of cocoa and chocolate products into powdered form for use in beverages.
The Spray Crystallisation process modifies the fat crystal structure using nitrogen to rapidly cool a fine mist of liquid chocolate or fat.
Spray Crystallisation produces 100% pure fat powders and chocolate powders that are ambient stable and free flowing.
Please contact us to discuss your specific powder processing needs.