ABSTRACT
The majority of flavored snack products are flavored topically, that is, the seasoning is applied onto the surface of the product. Some flavorings are incorporated into the main body of the snack, but the high temperatures involved in baking, frying or extruding drive out most of the volatile flavor compounds, making it necessary to apply the bulk of the flavors to the surface of the product.
Since most seasonings are applied on the surface of the product, it is critical that the seasoning adhere to the surface for the entire shelf life of the snack. For fried snacks, seasonings are typically applied as a powder. The snack goes straight from the fryer to the coating line so that the product is still hot and the surface of the snack is still wet with oil when the seasoning is applied. Thus, no additional tack agent is required. The temperature of the snack has only a small effect on the adherence of the seasoning. Comparing potato chips at 300 and 100°F, the adherence decreased from 81 to 68% (3).
