Dry flavor

Almost all flavor compounds are liquid at room temperature. Flavors that are added to foods can be in either the liquid or dry form. The physical form and the properties of a dry flavor are of fundamental importance for the successful processing of a food product.

For instance, for a dry tea flavor blending and the filling process, the flavor has to fulfill several properties, e.g. defined particle size and shape and a given hygroscopicity and flowing behavior.

Flavoring materials can be encapsulated using edible films. Encapsulation enables the creation of a dry, free flowing powdered flavor. The coating protects the flavoring form interaction with the food.

The advantages of these flavor types are primarily can improved flavor stability and controlled flavor-release mechanism.

Dry flavoring materials can be produced in a number of different ways.  The simplest method is plating. The flavor materials are blended with a dry carrier and coat the surface of the carrier. Some carriers are salt, sugar, maltodextrin and silicon dioxide.

Emulsions made with flavor oils and gum arabic can be spray dried to produce dry flavor powders that are non-hygroscopic and in which the flavor oil is protected from oxidation and volatilization.
Dry flavor