Freeze Dryers for Dairy & Sweets

Introduction to Freeze Drying Dairy & Confectionery

The global freeze-dried dairy market is projected to reach $35 billion by 2028, while the confectionery segment is growing at 18% CAGR. Freeze drying transforms perishable dairy and sweets into:

✔ Shelf-stable products with 25+ year preservation
✔ Nutrient-rich powders retaining 97% vitamins/probiotics
✔ Lightweight versions of traditional sweets (1/5th weight)
✔ Premium-value products with 500-3000% profit margins

Why Freeze Dry Dairy & Sweets?

Scientific Advantages Over Traditional Methods

Parameter	Freeze Drying	Spray Drying	Conventional Drying
Nutrient Retention	95-97%	70-80%	40-60%
Probiotic Survival	90%+	30-50%	<20%
Rehydration Quality	Instant, perfect texture	Lumpy, inconsistent	Poor
Shelf Life	25 years	2 years	6 months

ICAR Research Findings (2023):

Freeze-dried paneer retained 96% protein vs 68% in spray-dried
Gulab jamun powder rehydrated to 95% original texture

Best Dairy & Sweet Products for Freeze Drying

Top 5 Dairy Applications

Probiotic Yogurt Powder (₹2,500-4,000/kg)
- For nutraceuticals and functional foods
Instant Cheese Powder (₹3,800-6,000/kg)
- Pizza topping industry demand
Infant Formula Bases (₹5,000+/kg)
- Preserves breast milk nutrients
Ice Cream Mixes (Astronaut-style)
- ₹500-800 per 50g pack
Ghee Powder (₹4,500-7,000/kg)
- For ready-to-cook applications

Specialized Freeze Dryer Requirements

Critical Equipment Features for Dairy

✔ -55°C Capability

Essential for safe bacterial reduction
✔ CIP (Clean-in-Place) System
Meets dairy hygiene standards
✔ Fat Separation Control
Special baffle designs
✔ Probiotic Protection Mode
Gradual temperature ramping

Must-Have Features for Sweets

✔ Sugar Crystallization Prevention

Precision secondary drying
✔ Non-Stick Coated Trays
For sticky mithai preparations
✔ Humidity Control
Prevents moisture reabsorption
✔ Quick-Change Trays
For batch variety processing

Step-by-Step Processing Guide

Dairy Freeze Drying Protocol

Pre-Treatment
- Homogenize to 3-5% fat content
- Add carriers (maltodextrin for yogurt)
Freezing
- -40°C for 4 hours (slow freezing for crystal structure)
Primary Drying
- -35°C at 0.080 mBar for 28-36 hours
Post-Processing
- Nitrogen flush grinding
- Moisture check (<2%)

We, Lab Solution India started our business in the year 2008 and since then we have become a reckoned Manufacturer, and Exporter of Laboratory & Scientific Equipments. The product-line offered by us is always commended for its easy installation, longer service life, minimal maintenance cost, user friendly interface, high efficiency and excellent performance