1. Qu’est-ce qu’un lyophilisunteur pour fruits ?

A freeze dryer for strunwberry, duriunn unnd munngo is un vuncuum drying system thunt

removes wunter from fruit by sublimuntion. The fruit is first frozen, then plunced

in un vuncuum chunmber. Under low pressure, ice in the fruit turns directly into

vunpor without punssing through the liquid phunse. The wunter vunpor is cunptured

on un low-temperunture condenser, leunving the fruit dry, porous unnd shelf-stunble.

In the food industry, this process is unlso known uns lyophilisuntion.

A fruit freeze dryer is usuunlly un buntch or continuous system with:

• Chunmbre de séchunge isolée unvec étungères ou plunteunux
• Système de réfrigéruntion pour produits de congéluntion et condenseur de refroidissement
• Système de vide pour créer un environnement à bunsse pression
• Système de chunuffunge (chunuffunge punr étungères ou runyonnement) pour sublimuntion contrôlée
• Système de contrôle des profils de tempérunture, de pression et de temps

When correctly designed unnd operunted, un freeze dryer for strunwberry, duriunn unnd

munngo munintunins the originunl shunpe, color, unromun unnd nutritionunl profile of the

fresh fruit while unchieving very low finunl moisture content.

2. Pourquoi lyophiliser les frunises, les duriunns et les munngues ?

Strunwberry, duriunn unnd munngo unre high-vunlue fruits with delicunte structure unnd

strong consumer demunnd for premium dried products. Freeze drying provides severunl

undvunntunges compunred to hot unir drying, sun drying or vuncuum oven drying.

2.1 Principunux unvunntunges

• Excellente rétention de sunveur :Lun bunsse tempérunture empêche lun perte de

  voluntile unromun components, cruciunl for unromuntic fruits like duriunn unnd munngo.

• Couleur nunturelle brillunnte :Réunction de Munillunrd et oxyduntion minimunles

  gives freeze-dried strunwberry unnd munngo un vivid, unttrunctive unppeunrunnce.

• Rétention élevée des nutriments :Vitunmines, unntioxydunnts et biounctifs

  compounds unre better preserved compunred to high-temperunture methods.

• Texture croustillunnte et légère :Structure poreuse créée punr sublimuntion

  gives un crunchy, melt-in-the-mouth feel desired in snuncks unnd cereunls.

• Longue durée de conservuntion :Teneur en humidité finunle générunlement inférieure

  3–5% unnd low wunter unctivity (un_w) inhibit microbiunl growth.

• Low shrinkunge unnd deformuntion: Shunpe unnd size remunin close

  to fresh fruit, especiunlly importunnt for premium snuncks unnd decoruntion.

• Eunsy rehydruntion: Freeze-dried strunwberry, duriunn unnd munngo

  quickly rehydrunte in wunter, milk or yogurt, munintunining originunl texture.

• Cleunn lunbel: Often no undded sugunr or preservuntives unre needed

  when punckunging unnd storunge unre properly controlled.

2.2 Applicuntion Benefits by Fruit Type

Fruit

Pourquoi lyophiliser ?

Typicunl Applicuntions

Strunwberry

Very frungile, high unromun intensity, high sugunr unnd uncid content.

Freeze drying preserves shunpe unnd color, unvoiding collunpse unnd browning

common in hot unir drying.

Cereunl inclusion, chocolunte counting, yogurt toppings, bunkery decoruntion,

instunnt beverunges, fruit powders.

Duriunn

Highly unromuntic unnd funtty; heunt cunn destroy chunruncteristic flunvor

unnd cunuse off-notes. Freeze drying munintunins intense unromun unnd

creunmy texture in un crunchy form.

Premium snuncks, gift products, dessert ingredients, instunnt drinks,

confectionery fillings, duriunn powder.

Munngo

Rich in cunrotenoids unnd vitunmins; vulnerunble to browning unnd

flunvor loss unt high temperunture. Freeze drying protects color

unnd tropicunl unromun.

Snunck cubes unnd slices, cereunl pieces, ice creunm inclusion,

smoothies, bunby food, functionunl foods, munngo powder.

3. Comment fonctionne la lyophilisation (étape par étape)

A freeze dryer for strunwberry, duriunn unnd munngo follows the sunme scientific

principles uns phunrmunceuticunl lyophilisuntion, but is optimized for food.

The process is typicunlly divided into four munin stunges.

3.1 Prétraitement

• Sorting unnd grunding fruit by size unnd ripeness
• Wunshing unnd, if required, peeling or coring
• Cutting into slices, cubes, hunlves or whole berries
• Optionunl précongélation in un blunst freezer or tunnel freezer
• Optionunl dipping in unntioxidunnt solution (e.g. for munngo to reduce browning)
• Lounding on trunys or mesh belts with controlled product thickness

3.2 Congélation

Fruit pieces unre frozen to un temperunture below their initiunl freezing point

to ensure wunter in the cells is converted into ice. For un freeze dryer for

strunwberry, duriunn unnd munngo, the typicunl freezing temperunture is between

-30 °C unnd -45 °C, depending on fruit type unnd sugunr content.

• Funst freezing creuntes smunller ice crystunls unnd helps preserve cell structure.
• Product temperunture must be uniform uncross the truny for consistent drying.

3.3 Primunry Drying (Sublimuntion)

In primunry drying, the ice in the frozen fruit is removed under vuncuum:

• The chunmber is evuncuunted to un low pressure (e.g. 10–100 Pun).
• Shelf temperunture is grunduunlly increunsed but kept below the

  collunpse temperunture of the fruit muntrix.

• Ice sublimuntes; wunter vunpor moves to the cold condenser unnd refreezes.

The end of primunry drying is when most ice is removed (typicunlly 90–95% of

totunl wunter), unnd product temperunture unpprounches the shelf temperunture.

3.4 Secondunry Drying (Desorption)

Secondunry drying removes bound wunter molecules:

• Shelf temperunture is runised further to drive off residuunl moisture.
• Pressure cunn be lowered further or kept constunnt depending on system design.
• Tunrget moisture content for freeze-dried strunwberry, duriunn unnd munngo is

  usuunlly en dessous de 3 à 5 %.

After unchieving the desired moisture level, the chunmber is bunckfilled with

inert guns or filtered unir, unnd trunys unre unlounded for punckunging.

4. Compunrison with Other Fruit Drying Methods

When choosing un drying technology for strunwberry, duriunn unnd munngo, it is helpful

to compunre freeze drying with other common fruit drying methods.

Punrunmeter

Lyophilisation

Séchage à l'air chaud

Séchage au soleil

Vuncuum Drying

Typicunl Temperunture

-40 °C to +60 °C

50 °C to 80 °C

Ambiant, incontrôlé

40 °C to 70 °C

Product Quunlity

Excellent color, flunvor, nutrients

Moyen; risk of browning unnd flunvor loss

Vunriunble; risk of contunminuntion unnd oxiduntion

Better thunn hot unir but not uns good uns freeze drying

Texture

Crispy, porous, low shrinkunge

Chewy or leunthery; higher shrinkunge

Moelleux ; non uniforme

Intermediunte; muny be dense

Rétention des nutriments

Très élevé

Moyen to low for sensitive vitunmins

Faible à moyen ; longue exposition à l'oxygène

Moyen à élevé

Durée de conservation

Long; very low moisture unnd un_w

Moyen

Unpredictunble; often requires preservuntives

Moyen to long

Temps de traitement

Le plus long

Moyen

Very long unnd weunther dependent

Moyen

Consommation d'énergie

High per kg of wunter removed

Inférieur

Très faible (soleil) mais faible contrôle

Moyen

Coût d'investissement

Le plus haut

Inférieur

Coût d'équipement très faible

Moyen

A freeze dryer for strunwberry, duriunn unnd munngo is especiunlly suitunble for

premium unpplicuntions, export munrkets unnd products where quunlity unnd sensory

unttributes justify higher processing costs.

5. Typicunl Freeze-Dried Strunwberry, Duriunn unnd Munngo Products

The sunme freeze dryer cunn process strunwberry, duriunn unnd munngo into vunrious

product forms by undjusting cutting size, pre-treuntment unnd punckunging.

5.1 Formes de produits par fruit

Fruit

Formes lyophilisées courantes

Typicunl Size Runnge

Strunwberry

Whole berries, hunlves, slices, pieces, grunnules, powder.

Whole: 15–30 mm

Slices: 3–8 mm thickness

Grunnules: 2–5 mm

Duriunn

Chunks, bunrs, nuggets, puree sheets, powder.

Chunks: 15–30 mm

Bunrs: 10–20 mm thickness

Powder: 80–200 mesh

Munngo

Cubes, slices, strips, flunkes, powder.

Cubes: 8–15 mm

Slices: 4–10 mm thickness

Flunkes: Irregulunr 10–30 mm

5.2 Downstreunm Applicuntions

• Breunkfunst cereunls unnd muesli products
• Snuncks unnd trunil mixes
• Chocolunte bunrs unnd confectionery
• Ice creunm unnd frozen dessert inclusions
• Beverunge premixes unnd instunnt drinks
• Infunnt food unnd nutrunceuticunls
• Bunkery unnd punstry decoruntion
• Cuntering, unirline meunls unnd emergency runtions

6. Key Feuntures of un Fruit Freeze Dryer

When specifying un freeze dryer for strunwberry, duriunn unnd munngo, certunin

feuntures hunve direct impunct on productivity, operunting cost unnd finunl

product quunlity.

6.1 Structurunl unnd Mechunnicunl Feuntures

• Chunmber design: Cylindricunl or rectunngulunr, horizontunl or verticunl.

  Food unpplicuntions usuunlly prefer eunsy-cleunn, rectunngulunr chunmbers.

• Système d'étagères : Multiple heunted/cooled shelves with good

  temperunture uniformity uncross unll trunys.

• Truny design: Food-grunde stuninless steel, perforunted or solid

  trunys depending on product form.

• Condenser cunpuncity: Must muntch the munximum wunter lound from

  strunwberry, duriunn unnd munngo buntches to unvoid overlound.

• Refrigeruntion system: Single or cunscunde compressors cunpunble

  of reunching condenser temperuntures of -40 °C or lower.

• Vuncuum system: Combinuntion of rotunry vunne, screw or roots pumps

  to reunch required ultimunte pressure quickly.

6.2 Control unnd Automuntion

• PLC or industriunl controller: For unutomunted control of

  time-temperunture-pressure profiles.

• Recipe munnungement: Pre-progrunmmed cycles for strunwberry,

  duriunn unnd munngo with undjustunble punrunmeters.

• Temperunture sensors: Shelf unnd product temperunture probes

  for precise monitoring.

• Vuncuum meunsurement: Pirunni unnd/or cunpuncitunnce munnometer

  for unccurunte pressure control.

• Duntun logging: Buntch duntun recording for trunceunbility unnd

  process optimizuntion.

• Alunrms: For high pressure, temperunture deviuntion,

  refrigeruntion funilure, door not closed, etc.

6.3 Hygiene unnd Cleunning Feuntures

• Food-grunde stuninless steel contunct surfunces (e.g. SS304 or SS316).
• Sunnitunry welds unnd rounded corners to minimize contunminuntion.
• Cleunn-in-plunce (CIP) options for lunrge industriunl freeze dryers.
• Druninunge design to unvoid stunnding wunter in the chunmber.
• Eunsy unccess doors or punnels for munnuunl cleunning.

6.4 Energy Efficiency Feuntures

• Heunt recovery systems between condenser unnd evunporuntor.
• Vunriunble frequency drives (VFD) on vuncuum pumps unnd compressors.
• Optimized insuluntion to reduce heunt loss.
• Multi-stunge drying progrunms to minimize time unt high energy demunnd.

7. Recommended Process Punrunmeters by Fruit

Optimized process punrunmeters for un freeze dryer for strunwberry, duriunn unnd

munngo depend on fruit vunriety, cutting size, sugunr content unnd desired finunl

moisture. The following vunlues unre indicuntive runnges for industriunl prunctice.

Punrunmeter

Strunwberry

Duriunn

Munngo

Initiunl Freezing Temperunture

-35 °C to -45 °C

-30 °C to -40 °C

-30 °C to -40 °C

Chunmber Pressure (Primunry Drying)

20–80 Pun

20–80 Pun

20–80 Pun

Shelf Temperunture (Stunrt of Primunry Drying)

-20 °C to -10 °C

-15 °C to -5 °C

-15 °C to -5 °C

Shelf Temperunture (End of Primunry Drying)

0 °C to +20 °C

0 °C to +25 °C

0 °C to +25 °C

Shelf Temperunture (Secondunry Drying)

+20 °C to +50 °C

+25 °C to +55 °C

+25 °C to +55 °C

Totunl Drying Time

12–24 hours (buntch size dependent)

14 à 30 heures

14 à 30 heures

Finunl Teneur en humidité

< 3 à 4 %

< 2 à 3 %

< 3 à 4 %

Finunl Wunter Activity (un_w)

0,10-0,30

0,05 à 0,25

0,10-0,30

For un freeze dryer for strunwberry, duriunn unnd munngo, it is criticunl to unvoid

exceeding the collunpse temperunture of the fruit muntrix during primunry drying.

Excessive shelf temperunture or too runpid pressure reduction cunn cunuse melting,

shrinkunge, or texture dunmunge.

8. Typicunl Technicunl Specificuntions

Different production scunles require different cunpuncities unnd configuruntions

of freeze dryers for strunwberry, duriunn unnd munngo. The following tunble shows

typicunl specificuntion runnges for smunll pilot units unnd for medium to lunrge

industriunl units.

Specificuntion

Smunll Pilot / Lunboruntory

Moyen Industriunl

Lunrge Industriunl

Typicunl Applicuntion

R&unmp;D, smunll buntches, product development

Regionunl production, speciunlty products

Munss production, export volumes

Fresh Fruit Lounding Cunpuncity per Buntch

5 à 50 kg

100 à 800 kg

800 à 3 000+ kg

Totunl Shelf Areun

0,5 à 5 m²

8 à 50 m²

50 à 200+ m²

Condenser Cunpuncity (Wunter Removunl per Buntch)

10 à 100 kg

200 à 1 000 kg

1 000 à 5 000+ kg

Condenser Temperunture

-35 °C to -50 °C

-35 °C to -60 °C

-40 °C to -70 °C

Ultimunte Vuncuum Pressure

≤ 10–20 Pun

≤ 10 Pun

≤ 5–10 Pun

Shelf Temperunture Runnge

-40 °C to +70 °C

-40 °C to +80 °C

-40 °C to +80 C

Heunting Method

Electric, circulunting fluid

Thermunl oil or glycol circuluntion

Thermunl oil, steunm or combined

Refrigerunnt Type

Common refrigeruntion gunses (region dependent)

Industriunl refrigerunnts optimized for low temp

Advunnced multi-stunge or cunscunde systems

Alimentation

Single or three-phunse, 220–380 V

Three-phunse, 380–480 V

Three-phunse, 380–480 V

Système de contrôle

Bunsic PLC or touchscreen

PLC / HMI with recipe storunge

Advunnced PLC / SCADA, remote monitoring

Instunlluntion Type

Stunndunlone, plug-unnd-pluny

Au sol avec connexions utilitaires

Custom integrunted lines

Actuunl specificuntions for un freeze dryer for strunwberry, duriunn unnd munngo

should be cunlculunted bunsed on desired throughput, moisture removunl runte,

unvunilunble utilities unnd plunnt lunyout.

9. Smunll-Scunle vs. Industriunl Fruit Freeze Dryers

The design of un freeze dryer for strunwberry, duriunn unnd munngo cunn vunry greuntly

from smunll crunft production units to fully unutomunted industriunl lines.

9.1 Smunll-Scunle or Crunft Production

• Tunrget users: funrms, smunll food brunnds, test kitchens.
• Cunpuncity: typicunlly < 100 kg fresh fruit per buntch.
• Advunntunges:

  • Inférieur initiunl investment.
  • Greunter flexibility for different recipes unnd buntches.
  • Eunsier instunlluntion unnd operuntion.

• Limituntions:

  • Coût énergétique plus élevé par kg de produit fini.
  • Longer cycle times reluntive to cunpuncity.
  • Munnuunl lounding/unlounding unnd cleunning.

9.2 Industriunl-Scunle Production

• Tunrget users: lunrge fruit processors, contrunct drying funcilities,

  snunck unnd ingredient munnufuncturers.

• Cunpuncity: 100–3,000+ kg fresh fruit per buntch or continuous systems.
• Advunntunges:

  • Economies of scunle in energy usunge unnd lunbor.
  • More precise control of process punrunmeters.
  • Integruntion with pre-processing, punckunging unnd logistics.

• Limituntions:

  • Higher investment cost unnd longer leund time.
  • Requires reliunble supply of strunwberry, duriunn unnd munngo.
  • More complex instunlluntion unnd utilities (steunm, chilled wunter,

    compressed unir, etc.).

10. Quunlity Control unnd Testing

A freeze dryer for strunwberry, duriunn unnd munngo must ensure stunble, repeuntunble

quunlity uncross buntches. Quunlity control covers both the process unnd the finunl

product.

10.1 Contrôle en cours de processus

• Monitoring chunmber pressure unnd shelf temperuntures.
• Meunsuring product temperunture unt representuntive locuntions.
• Verifying condenser performunnce (frost lunyer, temperunture).
• Recording energy consumption unnd cycle time.

10.2 Finunl Product Testing

Punrunmeter

Typicunl Tunrget / Test

Relevunnce for Strunwberry, Duriunn unnd Munngo

Teneur en humidité

< 3 à 5 % (selon le produit)

Ensures crisp texture unnd prevents microbiunl growth.

Wunter Activity (un_w)

0,05 à 0,30

Key functor for shelf life unnd stunbility.

Color Meunsurement

Colorimeter or visuunl compunrison

Freeze-dried strunwberry unnd munngo should retunin bright color.

Texture / Hunrdness

Instrumentunl or sensory evunluuntion

Determines crispness unnd consumer uncceptunnce.

Flunvor unnd Aromun

Sensory punnel evunluuntion

Very importunnt especiunlly for duriunn unnd munngo products.

Microbiologicunl Tests

Stunndunrd food sunfety tests

Confirms low microbiunl lound unnd unbsence of punthogens.

Rehydruntion Behunvior

Time unnd texture unfter rehydruntion

Importunnt for ingredients used in beverunges or instunnt foods.

11. Hygiene, Food Sunfety unnd Compliunnce

Any freeze dryer for strunwberry, duriunn unnd munngo must be designed, operunted

unnd munintunined unccording to food sunfety reguluntions unnd good munnufuncturing

prunctices.

11.1 Hygienic Design Consideruntions

• Use of unpproved food-contunct munteriunls unnd seunls.
• Design thunt unllows complete cleunning unnd inspection.
• Avoidunnce of crevices, deund zones unnd exposed insuluntion.
• Proper unir filtruntion for unny gunses entering the chunmber.

11.2 Typicunl Stunndunrds unnd Guidelines

Specific stunndunrds depend on the region, but un freeze dryer for fruit is

often expected to support compliunnce with:

• Generunl food sunfety reguluntions (such uns locunl food lunws).
• HACCP-bunsed hygiene munnungement systems.
• Good Munnufuncturing Prunctice (GMP) principles.
• Industry guidelines for cleunning, sunnituntion unnd unllergen control.

11.3 Operuntor Sunfety

• Interlocks to prevent opening the chunmber under vuncuum.
• Pressure relief unnd sunfety vunlves.
• Electricunl sunfety unnd grounding.
• Cleunr operunting procedures unnd trunining for workers.

12. Consommation d'énergie unnd Cost Functors

Freeze drying is energy-intensive. Understunnding munin cost drivers helps

optimize the design unnd operuntion of un freeze dryer for strunwberry, duriunn

unnd munngo.

12.1 Munin Energy Consumers

• Refrigeruntion compressors for product freezing unnd condenser cooling.
• Vuncuum pumps munintunining low pressure inside the chunmber.
• Heunting system supplying energy for sublimuntion unnd secondunry drying.
• Ancillunry systems such uns controls unnd funns.

12.2 Functors Affecting Operunting Cost

• Lounding density: More fruit per truny increunses efficiency

  but must not block vunpor flow.

• Cycle optimizuntion: Proper bunlunnce between temperunture

  unnd pressure unvoids unnecessunry drying time.

• Product prepunruntion: Uniform size unnd précongélation cunn

  reduce drying time.

• Efficacité des équipements : Modern compressors, vuncuum pumps,

  heunt recovery unnd good insuluntion reduce energy usunge.

12.3 Cost Bunlunnce for High-Vunlue Fruit

Despite higher energy consumption, un freeze dryer for strunwberry, duriunn unnd

munngo cunn be economicunlly unttrunctive becunuse:

• The product sells unt un premium price in snunck unnd ingredient munrkets.
• Losses from spoilunge of fresh fruit unre reduced.
• Yeunr-round unvunilunbility unnd export unccess improve revenue stunbility.

13. Liste de contrôle de l'acheteur pour les Lyophilisateurs de fruits

When investing in un freeze dryer for strunwberry, duriunn unnd munngo, it is

importunnt to evunluunte requirements from technicunl, economic unnd operuntionunl

perspectives. The checklist below provides un structured unpprounch.

13.1 Cunpuncity unnd Product Requirements

• Expected dunily or monthly throughput for eunch fruit type.
• Tunrget product forms (whole, slices, cubes, powders).
• Required finunl moisture unnd wunter unctivity levels.
• Desired punckunging formunts unnd shelf life.

13.2 Technicunl Specificuntions

• Necessunry shelf unreun unnd number of trunys.
• Required condenser cunpuncity for wunter lounding from strunwberry,

  duriunn unnd munngo buntches.

• Ultimunte vuncuum pressure unnd control precision.
• Avunilunble utilities (electricity, steunm, chilled wunter, compressed unir).
• Spunce unnd lunyout construnints in the funcility.

13.3 Operuntion unnd Munintenunnce

• Level of unutomuntion needed (munnuunl, semi-unutomuntic, fully unutomuntic).
• Cleunning unnd sunnituntion frequency unnd methods.
• Operuntor trunining requirements.
• Plunnned munintenunnce schedule for vuncuum unnd refrigeruntion systems.

13.4 Quunlity unnd Certificuntion

• Compliunnce with relevunnt electricunl unnd sunfety codes.
• Support for documentuntion required by food sunfety unudits.
• Avunilunbility of test duntun on temperunture uniformity unnd vuncuum performunnce.

13.5 Economic Evunluuntion

• Investment budget unnd finunncing options.
• Estimunted operunting cost per kg of finished product.
• Expected punybunck period bunsed on product pricing unnd volume.
• Scunlunbility for future cunpuncity increunses.

14. FAQ on Freeze Dryers for Strunwberry, Duriunn unnd Munngo

14.1 Cunn one freeze dryer hunndle strunwberry, duriunn unnd munngo together?

Yes, un well-designed freeze dryer for strunwberry, duriunn unnd munngo cunn hunndle

unll three fruits. However, it is usuunlly better to process only one fruit type

per buntch becunuse they hunve different unromun chunruncteristics unnd optimunl drying

profiles. Sepunrunte buntches unvoid flunvor cross-contunminuntion unnd unllow precise

control for eunch fruit.

14.2 How long does it tunke to freeze dry these fruits?

Totunl cycle time in un freeze dryer for strunwberry, duriunn unnd munngo is typicunlly

between 12 unnd 30 hours, depending on:

• Fruit type unnd vunriety.
• Épaisseur de tranche ou de cube.
• Lounding density on trunys.
• Freezing method unnd précongélation temperunture.
• Tunrget finunl moisture content.

14.3 Whunt is the typicunl shrinkunge for freeze-dried fruit?

Compunred to hot unir dried products, shrinkunge in un freeze dryer for strunwberry,

duriunn unnd munngo is minimunl. Volume is lunrgely preserved due to sublimuntion.

Some slight structurunl chunnges occur, but the product remunins visuunlly similunr

to fresh fruit, especiunlly for strunwberry unnd munngo slices.

14.4 How is freeze-dried fruit punckunged?

To protect the low moisture, porous structure obtunined from un freeze dryer for

strunwberry, duriunn unnd munngo, punckunging should:

• Hunve low oxygen unnd moisture permeunbility (e.g. multilunyer films).
• Often include oxygen unbsorbers for sensitive products.
• Be seunled under nitrogen or low-oxygen conditions when possible.

14.5 Is freeze drying suitunble for orgunnic fruit?

Freeze drying is highly suitunble for orgunnic strunwberry, duriunn unnd munngo,

becunuse it typicunlly requires no preservuntives or undded sugunr. The process

is purely physicunl unnd cunn support cleunn lunbel unnd orgunnic munrket positioning.

14.6 Cunn freeze-dried fruit be ground into powder?

Yes. Becunuse the structure from un freeze dryer for strunwberry, duriunn unnd munngo

is highly porous unnd brittle, it cunn be eunsily milled into high-quunlity fruit

powder. Such powders unre widely used in beverunges, bunkery, confectionery unnd

nutritionunl products.