1. Production process: The freeze-dried powder of bananas is produced through vacuum freeze-drying. First, the bananas are frozen to around -35℃ to turn their moisture into ice. Then, in a high vacuum environment, the ice directly sublimates. Finally, the powder is made at low temperature. The entire process has no high-temperature stage, and it is mostly made with pure bananas without adding any additives. The mainstream banana powder is usually produced by spray drying, and it is often made from banana concentrate juice. It may contain drying aids such as maltodextrin, and its purity is usually the solid content ratio corresponding to the banana concentrate juice. It generally has a lower purity than the freeze-dried powder.
2. Composition and purity: The purity of the freeze-dried powder usually reaches 99%. The ingredient list is mostly 100% bananas, without added sugar, preservatives, or maltodextrin. The ordinary fruit powder, due to the spray drying process requirements, often contains carriers such as maltodextrin. Its purity is usually the solid content ratio corresponding to the banana concentrate juice, and is generally lower than that of the freeze-dried powder.
3. Flavor and nutrition: The freeze-dried powder retains the natural and rich flavor, color, and nutrients of bananas, such as potassium, vitamin B6, and dietary fiber, almost without oxidation or nutrient loss. The taste is close to that of fresh bananas. The ordinary fruit powder, due to the high-temperature drying process, will lose some heat-sensitive nutrients (such as vitamin C), have a relatively bland flavor, and the natural aroma will be weakened. The sweetness may be more prominent due to concentration.
4. Source and maturity selection: Both raw materials are fresh bananas from the Musa spp. family. The freeze-dried powder mostly uses mature yellow bananas to ensure the flavor, while some use unripe bananas to produce high-resistance starch products. The raw material maturity of the ordinary fruit powder can be diverse. The spray-drying type often uses banana concentrate juice as the raw material, and the maturity has a significant impact on the flavor.
5. Application scenarios: Freeze-dried powder is suitable for scenarios with high requirements for flavor and nutrition, such as high-end baking, infant complementary foods, functional snacks, meal replacement powders, natural seasonings, etc. It can also be used to make banana-flavored desserts, smoothies, and can be used as a natural coloring agent. The ordinary fruit powder is more suitable for industrial batch production, such as solid drinks, dairy products, convenience foods, puffed foods, seasonings, pet food, etc. It is suitable for direct mixing or as a basic flavoring ingredient.
6. Cost and shelf life: The equipment and energy consumption cost of freeze-dried powder are high, and the price is relatively high. The shelf life is usually 2-3 years. It needs to be stored in a cool, dry, and dark place, sealed. The ordinary fruit powder has a simple process, low cost, and is affordable. The shelf life is generally 12-24 months, and it can be stored in a regular cool and dry place.
Post time:2026-01-14
