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Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies

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Abstract

Powder-form meal is now a common type of meal replacement product for busy consumers. The flavor of such meals in dry powder form as replacement for conventional meals is an important quality indicator, which directly affects consumer preference. As expected, powder quality is closely related to the processing it undergoes. Therefore, it is necessary to carefully consider the process and processing technology used to produce high-quality powder-form meal replacement products. This article introduces the processing characteristics of powders for meal replacement, which vary due to differences in the properties of the raw materials used. This article also reviews the development of key processing technologies of powders for meal replacement, including drying, ultra-micro pulverization, and blending technologies. The application of these technologies has greatly improved the flavor quality of powder-form meal replacement. In addition, future trends in relevant powder technologies for meal replacement are discussed.

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Funding

This study was financially supported by the National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX(17)2017), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, and National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Xin Wang, Min Zhang & Liqing Qiu

  2. International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Xin Wang

  3. Jiangsu Province International Joint Laboratory On Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Min Zhang

  4. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Min Zhang

  5. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, QC, H9X 3V9, Canada

    Arun S. Mujumdar

  6. Jiangsu New Herunshijia Food Co, Zhenjiang, Jiangsu, China

    Zhihan Lin

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  1. Xin Wang
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  2. Min Zhang
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  3. Liqing Qiu
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  4. Arun S. Mujumdar
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  5. Zhihan Lin
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Contributions

Xin Wang, Min Zhang, Liqing Qiu, Arun S. Mujumdar, and Zhihan Lin wrote the main manuscript text and critical review of the manuscript was performed by Min Zhang and Arun S. Mujumdar. All authors reviewed the manuscript.

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Correspondence to Min Zhang.

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Wang, X., Zhang, M., Qiu, L. et al. Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. Food Bioprocess Technol 16, 492–509 (2023). https://doi.org/10.1007/s11947-022-02872-7

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  • DOI: https://doi.org/10.1007/s11947-022-02872-7

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