Characterization of spray-dried soy sauce powders using maltodextrins as carrier

► Soy sauce powders were produced by spray drying with maltodextrins as carrier. ► Maltodextrins of different DE values and different concentrations were applied. ► A testing method was customized for measuring the caking strength of powders. ► We examined particle size dispersion, hygroscopicity, glass transition & flowability. ► Caking strength of powders depended on both concentration and DE of maltodextrin.