POWDER FLAVOURS AND THEIR APPLICATION IN FOOD INDUSTRY The term ‘flavour’ has several meanings. Now is a great time to be on the market as consumers are open to emerging flavour trends. As with so many consumers sharing their culinary choices via social media, trends are spreading a lot quicker than they used to. Nobody can forget Tang, Rasna, Protinex, Bornvita, Glucose and many other such brands producing some yummy yet powder food flavourings that are liked by a majority of the audience. Flavour powders are a great deal in the industry today than ever before. From health to beverages industry, the verticals of powder flavours are many, across the length and breadth of the industry. There are many different types of flavourings that are available in the market. Here, we are going to elaborate on Powder flavours and their application in the food industry. One of the major functions of intentionally added flavourings is to extend the range and flexibility of food products and processing technology. Powder flavours are in different forms, which include spray- dried flavours, granulated flavours and dispersed flavours. The flavour of what we eat and drink is not a static attribute but one that is in dynamic equilibrium, capable of change, depending upon many factors. The flavour form used in food depends entirely on its application in a food product. Like- beveragesthe flavour is in liquid form- that can easily mix in the beverage matrix and remain more stable throughout the process. On the other hand, when you go for instant mixes of bakery/ traditional Indian products, electrolytes in pharmaceuticals, powder flavour comes in handy. Over the years, leading food flavour manufacturers like Fab Flavours, Keva Flavours, amid others have been curating the best possible mix to serve their ever-dynamic clientele and satiating their customers’ preferences. The basic method used for powder flavour is preparation by spray drying. Spray drying involves atomization of a solution, slurry, or emulsion containing one or more components of the desired product into droplets by spraying. This is then followed by a rapid evaporation of the sprayed droplets into solid powder by hot air at a certain temperature and pressure. This method of spray drying is used for encapsulation. Active substances can be homogenized into emulsions or slurries prior to spray drying. Encapsulation has many benefits-more stability in eth character of the flavour, flavour compound loss is relatively low, protection against thermal degradation and improved final product functionality. Spray dried flavours often end up producing problems of flowability and poor solubility of the product. Granulation technology is developed to counter these issues. Granulation involves collection of small particles to form large masses in which original particles can still be present. Further compressing the product particles or by using different binding agents, granulation is accomplished. Carrier materials like maltodextrin, starch, liquid glucose, etc are used in powder flavour. Top flavour powder suppliers incorporate this strenuous process to bring to you the best food flavours for best experience. Hard-boiled confectionery, chewing gums, carbonated beverages, powdered artificial beverages are some of the examples of food products are flavour dependent. Some more examples of powder flavour applications include:
In seasoning for snacks like chips and cereal based products, a mixture of different savoury powder flavours is applied at the end of the process Vanilla and chocolate powder flavours are mixed along other instant ingredients in baking mixes