Flavor Flakes are used in
- Retorted products
- Sauces for frozen entrées
- Hot filled sauces
- Baked goods
- Salad dressings
- Salsas
- Dried soups
- Drink mixes
- Nutrition bars
FlavorFlakes deliver a fresh-true lemon flavor in baked applications
In a baked savory cracker or in a sweet cake, the character of the lemon imparted a fresh not candied flavor, as described by trained panelists. Compare this to spray dry lemon flavors that impart a candied flavor in baked applications.
FlavorFlakes enhancement of salt perception
In cream sauce and cheese sauce entrees, onion and garlic FlavorFlakes increase the perception of cream and cheese and the perception of salt. Thus perception of salt allows product developers to decrease the salt content of the overall entrée. There are studies that have shown that certain compounds found in fresh garlic and FlavorSense garlic flakes added to umami solutions increased the perception of “complexity”. (UedaY., et al Agric. Biol. Chem. 1990, 54, 163-169)
FlavorFlakes enhancement of umami and savory notes
Dried celery, miso and roasted red bell pepper FlavorFlakes add savory notes and body, while deepening the flavors that are in the seasoning blend. Typical usage levels are low: celery usage: 0.05%, miso usage: 0.5-1.0% and roasted red bell pepper: 0.05-0.1%. Scientific literature illustrates that celery derived compounds enhance chicken broth, including increased perception of salt and umami. (Kurobayashi, Yoshiko, et al J. of Agric. and Food Chem. 2008, 56, 512-516.)
FlavorFlakes add top-notes and decrease off-notes
FlavorSense FlavorFlakes provide the “top-notes” and fresh herb character to the dried herb which has “middle body” and visual appeal. FlavorSense FlavorFlakes reduce the wet cardboard and bitter off-notes associated with dried herbs and dried vegetables.