Most Popular in:
The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers
By: TA Bolton and GA Reineccius, University of Minnesota, St. Paul, Minnesota
Posted: August 18, 2009
Purchase This Article
- From P&F Magazine
- 14 pages
- Adobe PDF for download
- Printed copies mailed to you
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 beverage 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.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.