BACKGROUND Apple concentrate and honey were spray‐dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION Thus, skimmed milk is proposed as a natural carrier for spray‐drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry

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The aim of this study was to investigate the influence of the wet agglomeration in a fluidized bed on flowability of agglomerated products, such as baby food powders. The agglomeration process was performed in the fluidized bed. The wetting liquid used to the process was: water, 2% lecithin solution, and 50% sugar solution. Food powders flowability was expressed as: Hausner Ratio, pouring time, angles of sliding and of repose and flow function. The composition of materials, used to prepare mixtures, has a significant influence on tested properties. The higher milk powder of the mixtures caused decreasing of their flowability. Wet agglomeration of baby food powders caused an increase in the mean diameter of particles, which made it possible to receive agglomerates with good flowability and decreased bulk density. The increase of milk powder content from 0 to 73% in the mixture before the agglomeration contributed to improve its flowability. Wet agglomeration with 2% lecithin solution and 50% sugar solution reduced particle size and bulk density, improved flowability of received agglomerates in relation to agglomerates received with water as a wetting liquid.