ABSTRACT
Snack seasoning is an essential operation during snack production and the selection of the seasonings or flavorings helps to increase the acceptability of snacks by consumers. Seasoning ingredients are classified into several categories including flavor components (spices and herbs, dairy ingredients, dried vegetables, sweeteners, and acidulants), salt, carriers and fillers, flavor enhancers, mouthfeel components, coloring agents, anticaking, and antioxidants. These ingredients present both sensory and technological properties, which increase the appeal of the snack, help to maintain the quality of the seasoning during storage and facilitate its adhesion to the snack surface. The aim of this chapter is to describe the functionality of the different ingredients used in the formulation of savory seasonings that are applied in the diversity of snack products. Alternatives to reduce salt, natural ingredients to substitute flavor enhancers, antioxidants, and coloring agents, and options to reduce or eliminate the use of oil during seasoning application are also addressed.
