page_title: Agglomerated food powder
section_title: Roller compaction
hierarchical_section_title: Agglomerated food powder / Dry agglomeration methods / Roller compaction
caption_attribution_description: English: Samples of roller compacted sheets and powder.
context_page_description: Agglomerated food powder is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. Agglomeration can be achieved through processes that use liquid as a binder or methods that do not involve any binder.
context_section_description: Roller compaction is a process in which powders are forced between two rolls, which compress the powders into dense sticks or sheets.  These sticks or sheets are then ground into granules. Material properties will affect the mechanical properties of the resulting granules.  Food particles with crystalline structures will deform plastically under pressure, and amorphous materials will deform viscoelastically.  Roller compaction is more commonly used on individual ingredients of a finished powdered food product, than on a blend of ingredients producing a granulated finished product.
  Some advantages of roller compaction are 
  No need for binding solution
  Dust-free powders are possible
  Consistent granule size and bulk density.
  Good option for moisture and heat-sensitive materials, as no drying is required.
  Disadvantages: 
  May not be easily soluble in cold water due to high density and low porosity
  High amount of fines which need to be re-worked may be produced
  Specialized equipment is required, typically with large batch sizes (> 3k pounds)
  Examples of agglomerated food powders: Sucrose, sodium chloride, monosodium glutamate and fibers.
caption: Roller-compacted sheets and powder after milling
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