TLDR;
This video explains the history, manufacturing process, and science behind powdered juice, particularly focusing on Tang. It covers its origins in the late 1950s, its rise to fame with NASA, the ingredients used, and the two main methods of drying fruit juice into powder: spray drying and freeze drying. The video also details the mixing and packaging processes that ensure the final product's quality and consistency.
- Tang was initially created in the late 1950s and gained popularity through NASA's use in space missions.
- Powdered juice typically consists of sugar, acids, flavorings, and colorings, with some brands adding a small percentage of dehydrated fruit juice.
- The two primary methods for drying fruit juice into powder are spray drying and freeze drying.
Introduction to Powdered Juice [0:04]
Powdered juice is a mix of solid ingredients and encapsulated flavors designed to taste like fruit when mixed with water. It emerged in the late 1950s as a convenient solution for preparing and storing beverages, especially where fresh fruit was scarce. The video aims to explain how this colorful powder is made and how it transforms into a palatable juice.
The History of Tang [1:16]
In the late 1950s, General Foods in the United States developed Tang as a revolutionary product. Created by William Mitchell, it was designed to be easy to prepare, flavorful, and enriched with vitamin C, offering a powdered version of orange juice with a long shelf life. Tang gained global recognition in the 1960s through a partnership with NASA, who used it in space missions as a practical source of vitamin C and to improve the taste of recycled water. Capitalizing on this association, General Foods advertised Tang as the official drink of astronauts, which turned it into a symbol of technology and modernity. The product became a national sensation after John Glenn was filmed drinking it in space, transforming Tang from a cheap juice alternative into a cultural icon.
Ingredients of Powdered Juice [2:53]
Powdered juice does not always contain real fruit juice; it is often a mixture of sugar, acids, flavorings, and colorings that mimic fruit flavors. Some brands include a small fraction (1-3%) of dehydrated juice in their formulas. For those that do use dehydrated fruit juice, the industry employs two main methods to transform liquids into powder: spray drying and freeze drying.
The Manufacturing Process: From Fruit to Concentrate [3:40]
The process begins with harvesting high-quality fruits, although artificial flavors can be used to standardize the product. Premium versions prioritize real fruits, even in small amounts. Upon arrival at the processing plant, the fruits are washed with potable water and sometimes a mild solution of hypochlorite to reduce microorganisms. They then undergo sorting and peeling. Fruits like mangoes and pineapples are peeled, while oranges can proceed directly to juice extractors. The juice is extracted using hydraulic presses, centrifuges, or pulp extractors to separate it from the fibers. Before turning into powder, the juice is concentrated in vacuum evaporators, increasing the solid content up to 50%. The concentrated juice is mixed with substances like gelling agents and maltodextrin to aid drying and stability. The mixture is homogenized in tanks with agitators and pasteurized to ensure microbiological safety.
Spray Drying Process [5:12]
The concentrated juice is mixed with water, sugars, flavors, extracts, and vitamins in stainless steel tanks to form a base for the powdered juice. In spray drying, this solution is pumped into a dryer and atomized into microdroplets. These droplets come into contact with high-speed hot air, which evaporates the water almost instantly. The solid particles, composed of fruit juice, natural sugars, acids, and aromatic compounds, turn into a fine powder. This powder is collected, cooled, and sifted before packaging. This rapid process ensures a homogeneous, stable powder that is easy to dissolve in water. Spray drying is favored for its speed, cost-effectiveness, and preservation of natural aromas.
Freeze Drying Process [6:27]
In freeze drying, the juice is rapidly frozen to preserve its color, aroma, and nutrients. The frozen material is placed in a vacuum chamber where sublimation occurs, turning the ice directly into gas without melting. This leaves a dry, structurally stable product. The resulting powder is light, porous, highly concentrated, and retains more of the fruit's original flavor and aroma. Although slow and expensive, freeze drying is considered the most faithful method for preserving the natural characteristics of the juice.
Final Mixing and Packaging [7:16]
In the final stage, all dry ingredients are combined in industrial mixers. The dehydrated juice powder is mixed with stabilizers, colorings, and encapsulated flavors to give each drink its characteristic taste. These mixers use blades to continuously move the product, ensuring each particle is evenly distributed. Precise mixing is crucial to avoid altering the color, flavor, or solubility of the product. After achieving complete uniformity, the powder is sifted to remove clumps and ensure regular granularity. The powdered juice is then ready for packaging, where it is precisely dosed and sealed in airtight sachets to protect against aroma loss, moisture, and external contamination.
