Zooming Technology
Zoom drying is done @ 110F or 43C vs traditional drying @ 400F. The high temps of traditional drying results in volatilizing key compounds which changes the flavours. Zooming technology allows them to Keep all of the compounds resulting in unapparelled taste and concentration.
Particle Comparison
Traditional Spray-dry
Traditional Spray-dry
Traditional Spray-dry
High heat forms a hard outer shell, establishing particle diameter early in the drying process. The void of air is created as water and actives continue to evaporate until the particle is dry.
Zooming
Traditional Spray-dry
Traditional Spray-dry
Low heat supports more even drying, allowing the Zooming particle to shrink until completely dry. This produces higher densities, coupled with more uniform emulsification enabled by high solids in the slurry.