Vacuum Drying
"All our Flavourings contain real Fruit...."
TJS offers a range of processes and technologies from its self-contained facility in Lancashire. These currently include:
- Vacuum Drying
- Cone Blending
- High & Low Sheer Blending
- Multi-deck sieving Units
- Ribbon Blending
- Grinding & Milling
- Sachet & Pouch Filling
When a customer brief is received, its unique requirements are assessed. The end-product dynamics and specifics then determine the processing method and the technology used, to ensure both maximum product integrity, consistency and performance.
Vacuum Drying
Our proprietary drying technology allows liquid, moisture and vapor removal at low temperatures. The airtight chamber and low-pressure system creates an atmosphere where the top note characteristics of each flavour are retained for maximum profile and integrity.
Vacuum drying protects both taste profile and nutrients of each flavour where higher heat processes can sometimes lose such crucial components.
Both timeline, temperature and pressure can be adjusted according to the materials dynamics thus ensuring volatiles are retained and maximum shelf-life is ensured.
Flat Sieve Screening - Multi-deck sieving Units
Material is processed using flat sieve screening technology that vibrates to efficiently move and separate required particulate.
The process offers a range of screening sizes, from 140 microns up to 2mm. This can also be facilitated across singular or multiple deck layout pending on material. This variable screening offers both versatility and accuracy achieving exacting particle screening regardless of volume.
Contract Milling & Grinding
Our state of the art Milling technology can process a diverse range of materials, including; Vanilla pod, Spices, Salts or Herb blends, Honey and a wide range of Aromatics. All process systems can be pre-set to ensure specific and uniform micron levels across all granular flavours.
Why Choose TJS Flavour Specialists?
Expertise
Our knowledge and experience offer our customers a unique drying solution. Unlike alternative drying technologies, our Vacuum systems protect both the taste profile, top note characteristics and nutrients of each flavour and material. This ensures maximum stability and integrity across every batch.
Flexibility
Our processing capabilities and capacity is diverse and highly flexible. This ensures both cost effective solutions even on smaller volume batches but also highly efficient lead times when project briefs dictate.
Uniqueness
As both a processing business and a specialist flavour provider, we present a unique solution to the dried Flavour platform. Expertise in process and diversity across our library allows us to serve a multifaceted client base, across a multitude of applications.
Processing Capabilities
TJS offers a range of processes and technologies from its self-contained facility in Lancashire. These currently include;
When a customer brief is received, its unique requirements are assessed. The end-product dynamics and specifics then determine the processing method and the technology used, to ensure both maximum product integrity, consistency and performance.
Frequently Asked Questions
What exactly does TJS Flavour Specialists do?
We offer two closely linked services. Firstly, we provide vacuum drying processing, converting liquid flavours into powder or granular form for flavour houses and manufacturers. Secondly, we supply our own range of flavours, always in a dry format, giving customers an option that traditional flavour houses cannot offer directly.
Can you process flavours I already have, or only supply your own?
Both. If you already have a liquid flavour and need it converted into powder or granular form, we can process it for you using our vacuum technology. Alternatively, you can choose from our extensive inhouse library of both sweet and savoury profiles.
What's the difference between powder and granular flavour?
Powder is a fine, evenly textured product, ideal for easy blending and dissolving. Granular flavour has a more defined texture with a larger micron / particle size.
This is often preferred where a slower release or more visible texture is needed. We can advise which format best suits your intended application.
How do I know if vacuum drying is right for my flavour?
Vacuum drying is uniquely suited to a wide range of liquid flavours, particularly where heat sensitivity, flavour retention, or shelf stability are important. Get in touch with details of your product and we’ll let you know whether it’s a good fit, along with the expected format and yield.
Is Freeze Drying and Vacuum Drying the same process?
No, these are very different processes and solutions. Freeze drying freezes the product and turns ice directly into vapor via sublimation. Vacuum Drying uses low temperature and low pressure to gently extract moisture and liquid allowing the materials key top note characteristic, profile and flavour intensity be retained.
Latest Blog Post
TJS Flavour Specialists Proves You Do Not Need Liquid Flavours to Get Big, Bold Taste
There is a persistent assumption in food and drink development that bold taste only comes from a liquid bottle. TJS Flavour...
TJS Flavour Specialists Helps NPD Teams Cut Freight Costs by Converting Liquid Flavours to Powder
For any business shipping flavours across the country or around the world, freight is rarely a minor line item. TJS Flavour...
TJS Flavour Specialists Turns Liquid Flavours into Shelf Stable Powders for Faster Product Launches
New product development teams are under constant pressure to move quickly, without cutting corners on taste, quality or shelf life. TJS...