The effect of the spray drying process and storage environment on
the stability of bayberry polyphenols has been investigated in our
previous work, using maltodextrin as a wall material (Fang &
Bhandari, 2011). However, the effect of maltodextrin on the stickiness
problem during spray drying was not mentioned. The objective
of the present work is to compare the stickiness overcoming efficiency
of protein and maltodextrin on spray drying of sugar rich bayberry
juice. Different mechanisms on particle development during the drying
process are proposed based on the product recovery and powder
characteristics.