Maple Island’s instantized food powders promote performance in your finished products. Our continuous agglomeration process results in:

• Consistent particle size in every pound
• Convenient addition of surfactants, oils, lecithin or other liquids for added value in your finished product
• Enhanced bulk density
• Improved solubility of difficult-to-disperse powders
• Free flowing powders with minimal dusting

The agglomeration process forces small, moistened particles to collide and stick together. This forms a powder of larger agglomerates that make quick reconstitution in liquid possible.

Our processing features two ribbon blenders that feed directly to the agglomerator, eliminating a separate blending operation – an important boost for production efficiency. Product can be bagged or packaged into supersacks directly from the system.

Many types of powder can be agglomerated for enhanced consistency and dispersibility including:

High- to Low-Fat Milk Powders  ●  Blended Cocoa Products  ● Whey and Milk Protein Powders ●  Nonfat Dry Milk

The superior quality and performance of our powders help you manufacture products that exceed your customers’ expectations.