Powdered flavor

The category of powdered flavors includes a vast number of flavor constituents that have been prepared on a dry basis to meet specific requirements of the food industry.

Plating or blending is a time-honored and inexpensive way to prepare powdered flavors.

This kind of flavor can be divided into two categories. One is absorptive powdered flavor which is made by absorbing flavor base on carriers like maltose or maltodextrin.

The other is encapsulation powdered flavor which is made by emulsifying and spray-drying the flavor base. Encapsulation enables the creation of a dry, free-flowing powdered flavor. The coating protects the favoring from interaction of the food, inhibits oxidation and can enable controlled flavor release. This kind of flavor is mainly used in powdered drinks.

In modern spray drying plant, the liquid flavor is emulsified with gum arabic to make a solution of about 35% total solids which then are fed into the atomizer.

The dryer evaporates 800 lb per hours to recover 375 lb of dried flavor powder plus 90 lb of powder fines that is reprocessed.
Powdered flavor

Garlic Oil

Garlic Oil
The essential oil of garlic can be recovered by steam distillation of the freshly crushed cloves, the yielding being 0.1 to 0.2%.

Garlic oil is a powerful flavoring agent and is widely used in seasonings either as a liquid flavor or dispersed as a dry-carrier.

Many problems arise when fresh garlic is included in a food product.

The commercially-available vegetable occurs as a compound bulb made up of 10 to 14 small “cloves” encased in a tough outer skin.

The bulb must first be cleaned and sorted, the outer tissues removed and the cloves separated. The garlic is then ready for mincing, cutting or crushing.

The whole process is tedious and the manufacturing department becomes permeated with the smell.

This can give rise to the problem of cross-contamination unless great care is taken.

Like all other natural products, the flavoring effect of fresh garlic is variable whereas that of garlic oil is relatively consistent.

It is not surprising, therefore, that garlic oil is now widely used in place of the fresh vegetable.

To overcome the objectionable odor associated with both fresh garlic and garlic oil, the use of an encapsulated garlic oil is strongly recommended.

This dry powder is almost free of odor and does not release its contents until the capsule is broken down by admixture with water.
Garlic Oil