FLAPO CHEDDAR FLAVOUR

Product description

Flapo Cheddar Flavour is a powdered cheese flavouring obtained from cheddar cheese by spray drying. The cheese is first converted into a fluid dispersion, then dried with hot air to produce a free-flowing powder. The powder form is designed for dry systems where liquid or paste flavourings cannot be used or are difficult to dose.

What sets this product apart is its form: while EMC and flavourings in the same family are suited to wet processes feeding into the processed cheese cooker and sauce tank, Flapo Cheddar Flavour can be used directly on dry-blend lines, in seasoning drums and in powder premixes.

Technical function and working principle

The flavour carrier in cheese powder is the cheese itself: short-chain free fatty acids, peptides, free amino acids and salt become concentrated in the dry matter during drying. During spray drying, the dry crust that forms rapidly on the droplet surface traps a portion of the volatile compounds inside; these compounds are released again when the product comes into contact with water or a food containing a liquid phase.

In powdered cheese flavourings, fat is dispersed within the powder particles. The product must therefore be protected from moisture and high temperatures; otherwise fat may migrate to the surface, causing caking and oxidative off-flavour development.

Applications

• Seasoning for crisps, crackers, popcorn and extruded snacks
• Powder cheese sauce and instant pasta sauce premixes
• Instant soups and dry mixes
• Dry premix component in processed cheese and analogue cheese production
• Cheese flavour support in plant-based cheese alternatives
• Bakery products, cheese crackers and breadstick doughs

Benefits

• Homogeneous distribution in dry blends and easy dosage thanks to the powder form
• Avoids caking and moisture uptake issues caused by using liquid flavourings in dry systems
• Being cheese-derived, it contributes not only flavour but also cheese body and saltiness to the taste profile
• Enables preparation of a single-weigh dry blend together with emulsifying salts and stabilisers in processed cheese premixes

Usage and dosage

In snack seasonings, cheese powders can constitute a significant proportion of the seasoning blend; in processed cheese and sauce premixes they are typically used at a level of a few percent of the formulation. These figures represent typical industry ranges; product-specific recommendations are provided in the technical data sheet (TDS).

• In seasoning applications the powder is applied to the oil-sprayed snack surface in a tumble drum; oil level and drum rotation should be adjusted together to ensure adhesion.
• In wet processes (sauces, processed cheese) the powder should first be blended with other dry ingredients before being added to the liquid phase; adding it directly to hot water may cause caking.
• Adequate ventilation should be provided when weighing and blending the powder to prevent dust formation.

Optimum dosage should be determined through pilot trials based on the raw materials and formulation.

The technical data sheet (TDS) is available on request.

Packaging and storage

Powdered cheese flavourings are hygroscopic. The product should be stored in its sealed packaging, in a cool and dry environment, away from direct sunlight; once opened, the packaging should be used up promptly.

Frequently asked questions

What is the difference between Flapo Cheddar Flavour and FP000081 EMC?

FP000081 is a paste-form enzyme-modified cheese (EMC) that delivers high flavour intensity in wet processes. Flapo Cheddar Flavour is a powder product obtained by drying cheese and is preferred on dry-blend and seasoning lines. The flavour intensity of powdered cheese flavourings is generally lower than that of EMC, so they are used at higher inclusion rates.

Can the powder still be used if it cakes?

Caking usually indicates moisture uptake. Light lumps can be broken up by sieving; however, if hardening, colour darkening or an oily odour is present, the product should undergo quality control inspection before use.

Can sufficient flavour be achieved using only this powder in cheese sauce production?

It is possible in mild to medium-intensity sauces. If a strong mature cheddar taste is targeted, supplementing the powder flavouring with an EMC or cheddar-type flavouring may be a more cost-effective solution.

To determine the dosage and method of use for your seasoning, powder sauce or premix formulation, you can request samples and application support from the Technofood technical team.