Dry Flavorings

Screen all dry flavors through a 100 mesh screen and add to above mixture. 

Possible Wall Materials for Spray-Dried Flavor Manufacture... 

One of the primary variables which influences the recoveries of volatile flavor and aroma chemicals during spray drying is the wall material. Utilization of spray dried flavors in food systems presents further constraints on the wall material selection process. Of the food grade polymers available to the manufacturer of spray dried flavorings (i.e., gum acacia, lipophilic starches, maltodextrins, corn syrup solids), no single wall material exhibits the ideal traits deemed necessary for this economically important process. 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Possibly the most important, and least understood, aspect of spray-dried flavorings manufacture is the role the wall material plays in this process. The polymers utilized for this product are controlled by FDA constraints, cost, finished product labelling considerations and compatability, functionality and historical usage. Given these considerations, polymers selected for the retention and maintenance of labile flavors and aromas in industrial spray dried, food grade systems include both carbohydrate (hydrolyzed starches, "lipophilic starches, plant exudates) and protein. The importance of these wall materials should not be underestimated. 

Simple starch hydrolyzates have been used extensively to produce dried flavoring materials (14-17). Inexpensive, functional dextrinized starches unfortunately exhibit one major deficiency the inability to form stable aqueous emulsions... 

None of the aforementioned polymers presently enjoys universal appeal as carrier solids for dried flavorings. 

Dried flavoring wall material development conducted in this study was completed in two separate phases. Firstly, a water-dispersable starch polymer which 1) exhibited good flavor retention potential during spray drying and 2) was able to form a stable flavor-incorporated aqueous emulsion was examined. 

Spray drying is the major process employed to produce dry flavorings. The popularity of this process is partially historic,... 

Drying chamber shape predominantly is either conical or flat-bottomed. The flat-bottomed dryers remove the powder as it falls to the floor of the dryer by use of a rotating pneumatic powder discharger that functions as a vacuum cleaner. These dryers subject the product to significantly more heat than do the cone-bottomed dryers. While for many types of dry flavorings this additional heat is insignificant, thermally labile materials (e.g., natural flavorings - tomato, cheese, and numerous fruit juice based products) may suffer from the additional heat. 

The role of entrained air (i.e., air included or trapped within the particle) in determining shelf-life of spray dried flavorings has not been studied. It would appear logical that one should minimize the entrained air since any air contact will promote oxidation. 

Probably the major determinant of shelf-life of spray dried flavorings is the porosity of the dried particle to oxygen. 

While there is no direct data to support this statement, we have found vastly different shelf-lives for products which contain essentially similiar trace metal levels, surface oils, and absolute densities. We can find no other explanation for the differences in shelf-life other than matrix porosity. This area needs to be further studied in order to confirm this hypothesis and then take advantage of it to improve the shelf-life of spray dried flavorings. 

The primary benefit claimed in this patent was the maintainence of fresh flavor in encapsulated citrus oils which otherwise would readily oxidize during storage, yielding objectionable off-flavors. While spray dried flavorings have continued to dominate the dry flavor market, encapsulated products have been gaining market share. Initial studies that led to the work of Swisher (1 ) were done by Schultz et al (2), This work involved the addition of citrus oils to a molten solution of sucrose and dextrose, cooling the solution to form a hard slab similar to rock candy and then grinding the solid to the desired size. 

Fig. 6. Scanning electron photcmiicrograiiis of spray dried flavor...

Improved stability towards oxidation of spray dried flavor oils was achieved by using a combination of a high-maltose syrup, maltodextrin and a high molecular weight, film-forming polysaccharide, such as starch octenylsuccinate or gum ara-bic.200 201 Emulsification performance of maltodextrins is improved by treatment with octenylsuccinic anhydride and aluminum sulfate. 

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