Who doesn’t want to add a little extra flavour to their food? Powdered flavourings can help us to make our dishes tastier and more appetising, as well as giving them a different flavour even if we are eating the same thing. Although they may not be very popular and have a bad reputation, the truth is that, if you choose a company with quality values, these flavourings can be completely natural.
So, if you had any doubts about adding them to your recipes or products, we hope that this article will clear them all up, because we will see how they are made, what their ingredients are and what we can do with them in our daily lives.
What are flavouring powders really?
Powdered flavourings are food additives used to enhance or modify the flavour of foods and beverages. In this case they are in the form of a dry powder, which makes them easy to store, transport and dose. These flavourings can replicate natural flavours (such as fruits, spices or herbs) or produce artificial flavours, depending on their composition. Their most fundamental characteristics are:
Ingredients
Powdered flavourings can be made from natural compounds, such as fruit or plant extracts, or from synthetic ingredients that mimic natural flavours.
Easy dissolution
They are easily dissolved in liquids or mixed with other dry ingredients, making them very versatile for both storage and transport.
Long service life
Being in dry form, they have a longer shelf life than liquid flavourings because they are less susceptible to spoilage.
Concentration
They are highly concentrated, so a small amount is usually sufficient to provide the desired flavour.
Types of flavouring powders
Depending on their origin, production process and the flavour they provide, there are different types of flavouring powders. We have already mentioned that they can be both natural and artificial, but they are not the only options available:
Natural
They are obtained from natural sources such as fruits, herbs, spices, vegetables and other organic products. Their aromatic compounds are extracted and then processed into powder. Popular examples are vanilla powder (extracted from vanilla pods) or fruit extract powder.
They are used in products that want to enhance natural flavours, such as baked goods, ice cream, beverages and health foods.
Artificial
They are produced chemically to mimic natural flavours or to create flavours that do not exist in nature. This requires the use of synthetic compounds that replicate specific flavour profiles, such as artificial strawberry or mint flavour. They are mostly used in industrialised products, as they are cheaper and more stable than natural flavourings.
Identical to natural
These are chemical compounds that, although produced synthetically, have the same molecular structure as flavours found in nature. They offer an alternative to natural flavourings, as they can be more stable and economical, but still maintain a natural flavour profile.
They are often used in foods that seek to provide a close-to-natural taste experience but with greater cost control and stability.
Functional
These flavourings not only provide flavour, but may also have additional functional properties, such as improving texture, retaining moisture or acting as preservatives. This is where the concepts of umami, which enhances the taste of foods with this profile, or textured butter flavour come in. They are used in products such as soups, snacks, sauces and processed foods that require texture or freshness enhancement.
Umami
They are specifically designed for savoury foods and are used to enhance deep and complex flavours such as umami, the so-called fifth taste. They are often used in the snack industry, prepared foods and meat products.
Sweets
They focus on creating or enhancing sweetness in foods and beverages. They can mimic dessert, fruit or sweetened product flavours, such as chocolate powder, caramel or honey flavour. They are commonly found in bakery products, desserts, instant beverages and confectionery products.
For drinks
Although they are powdered flavourings, they are dissolved in liquids to provide a specific flavour profile. They can be natural or artificial and are used in instant beverages as well as in sports or energy supplements. A classic example is orange or coffee flavoured drink flavouring.
For supplements and nutritional products
In the supplement industry, flavouring powders are essential to improve the taste of nutritional products such as protein shakes, energy bars or vitamin supplements. The most commonly used are vanilla or chocolate flavours for proteins or fruit flavours in fruit shakes or supplement powders.
Hot or spicy flavouring powders
Their main function, as their name suggests, is to add a hot or spicy touch to food. They are used in snacks, ready meals and meat products.
How are they produced?
The manufacture of flavouring powders is a process that can involve, as mentioned above, both natural and synthetic ingredients. It is carried out using advanced techniques to capture, concentrate and dry flavours. However, for an optimal result, the following steps must be followed in order:
Flavour extraction
In natural flavouring powders, the process starts with the extraction of the flavour from the original source (fruits, herbs, spices or vegetables). There are several methods to do this:
- Distillation. Used to extract essential oils and volatile aromatic compounds from plants or herbs. The process is generated by heating the plant and capturing the vapours containing the aromatic compounds.
- Pressing. It is mainly used for oils or fruit juices. The source of the flavour, such as citrus peels, is pressed to release its oils and juices.
- Maceration. The ingredient (such as vanilla or herbs) is immersed in a solvent such as alcohol to extract the desired flavours.
Flavour formulation
In the case of artificial or synthetic flavourings, flavour chemicals (aroma compounds) are combined in laboratories. These are created by chemists who replicate the flavour profile of natural ingredients or design new flavours.
Different organic compounds and chemicals are mixed in order to obtain the exact flavour desired. The chemicals can be esters, alcohols or aldehydes, which are the main flavour components in many foods. In this way we can enjoy all kinds of flavours at a lower price and in a more stable way.
Mixing and adjustment of the flavour profile
Once we have the flavour base, either by natural extraction or chemical synthesis, we must adjust the flavour profile by adding other components that modify the intensity or balance of the flavour. This step may require other ingredients, such as supporting additives (sugar, salt or citric acid) to balance or enhance the flavour, or emulsifiers (help to keep the mixture uniform, especially in flavours containing oils).
Drying and powdering
Various drying methods are used to convert liquid or oily flavour compounds into powder form. This is a key step, as the liquid flavours will be transformed into stable and concentrated forms. The main techniques are:
- Spray drying (Spray Drying). This is the most common method. Liquid flavour compounds are mixed with a carrier or carrier agent (such as maltodextrin or starch), which helps to turn the flavour into a powder.
- Freeze drying (Freeze Drying). It is used especially for flavours that are very sensitive to heat or that are obtained from fresh products such as fruits. The liquid containing the flavours is frozen and then introduced into a vacuum chamber so that the water or liquids are sublimated directly from solid (ice) to gaseous state, leaving only the dry powder.
- Encapsulation of flavours. Flavour compounds can be encapsulated in a solid matrix (such as gelatines or gums) to protect them from moisture, heat and oxidation. It prolongs the stability of the flavour and allows a controlled release of the flavour into the final product.
Final adjustment and mixing
Once the flavour has been turned into a powder, it is mixed with other ingredients, which are necessary depending on the intended use of the mixture. These may include additional carriers (to improve the stability of the powder), anti-caking agents (to prevent the powder from clumping during storage) or colouring agents.
Testing and quality control
Before flavouring powders can be marketed, they must undergo quality testing to ensure that they meet the standards of:
- Flavour stability (we ensure that the flavour is maintained throughout its shelf life).
- Solubility (we test how the powder dissolves in different media).
- Purity and food safety (we check that there are no contaminants and that the product is safe for consumption).
Packaging and distribution
All that remains is to package the flavouring powder in controlled conditions to protect it from moisture and light, as these factors can degrade the quality of the flavour. The packaging is usually airtight to ensure that the powder retains its freshness and concentration.
What are their most common uses?
Powdered flavourings are widely used in the food industry because of their versatility, ease of storage and ability to enhance or modify the flavours of foods and beverages. Although they can be used in almost any food, there are some foods that can be used to great advantage and that we savour almost every time we taste them:
Snacks and appetizers
Powdered flavourings are essential for adding a distinctive touch to potatoes, crackers, nachos, etc.
Instant drinks
Powdered flavourings are the basis of many instant drinks and supplements that only require mixing with water or milk.
Baking
In baked goods and confectionery, these powders are used to enhance or create flavours that stand out in biscuits, cakes and other sweet products.
Sauces
Seasoning powders, such as seasonings, are essential for flavouring sauces, soups, dressings and other prepared foods.
Dairy products and ice cream
This summer classic also takes advantage of the flavours of these powders to add a twist to ice cream. However, they are also used in yoghurts and flavoured milks to provide a richer and more varied taste experience.
Nutritional supplements and protein shakes
Powdered supplements, such as protein shakes, often require flavourings to make them more appealing and palatable.
Cereals and energy bars
Cereals and energy bars use them to provide a variety of flavours to complement the main ingredients such as oats, wheat or nuts.
Meals and ready meals
Quick or instant meals, such as noodles or soups, also rely on this product to deliver a full flavour quickly and efficiently.
Confectionery and sweets
Powdered flavourings are, once again, essential in the confectionery industry to give candies, chewing gums and other sweets attractive and strong flavours.
Their long shelf life, resistance to temperature changes, versatility and easy transport are just some of the advantages of using powdered flavourings. And if, in addition, they come from a company with almost a century of history, such as Cosmos Aromatica, the success of your products on the palate is guaranteed.
Our aim is to collaborate with all our customers beyond the simple design of flavours and beverages. If you want to know more about our certifications or have any questions about what we can bring to your products, just contact our team to help you boost your business with our flavours.
