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The Oxidative Stability and Retention of a Limonene-Based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

Contact Author T. A. Bolton and G. A. Reineccius
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Most flavor chemicals are liquids; however, many food products require that the flavor is in a dry free-flowing form. For example, a dry flavor is necessary in situations where a flavor is to be incorporated into gelatins, dry beveage mixes and dry cake and cookie mixes. The simplest means of producing a dry flavor is to “extend or “plate” a liquid flavor on a dry edible carrier.

In the typical manufacturing process, the carrier is first added to a mixer (or blender) and the mixer is turned on to fluidize the carrier. The liquid flavor is then sprayed onto the carrier until the desired amount of flavor has been applied.

The only equipment required for this process is a mixer (prefeably closed) which is capable of fluidizing the carrier and also has a spray applicator that can uniformly distribute the liquid flavoring.

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