Production of Coconut Milk Powder by Spray Dryer: A Theoretical-Empirical Review

Objective: The objective of this study is to investigate the process of producing coconut milk powder using a spray dryer. Theoretical Framework: The theoretical framework highlighted the nutritional composition and technological challenges of coconut milk, the principles of spray drying, and the importance of carrier agents, especially maltodextrin, to improve solubility and stability. Method: The research adopted a descriptive, qualitative, quantitative, and exploratory literature review, collecting data from studies on spray dryers and coconut milk. Information on operational parameters, carriers, and physicochemical properties was systematized and compared to identify process patterns and challenges. Results and Discussion: The results and discussions indicated that moderate inlet temperatures (around 190 °C), associated with outlet temperatures of 80 °C and the use of 15% to 20% maltodextrin, optimize yield (up to 65%), reduce hygroscopicity and preserve bioactive compounds, maintaining light color, characteristic aroma and good solubility. Research Implications: The implications of the research lie in offering technical subsidies to the food industry, by indicating ideal parameters for transforming powdered coconut milk into a functional product, with a longer shelf life and commercial competitiveness. Originality/Value: The originality and value of the study lie in gathering and comparing scattered evidence on coconut milk drying, a topic still little explored in Brazil, proposing clear guidelines for technological innovation, process optimization, and market expansion.