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◀ Savory products such as potato chips and garlic bread can benefit from concentrated natural garlic flavors.
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Formulation for Garlic Seasoning on Potato Chips
Ingredients (% of a dry mix) Control 0.00 20.00 12.00 9.00 7.00 7.00 7.00 0.50 0.02 36.48 1.00 100.00 Maxagusto 7.00 20.00 12.00 9.00 7.00 7.00 7.00 0.50 0.02 29.48 1.00 100.00

Snack manufacturers can also add Maxagusto to create a new dimension to an existing garlic flavor, imparting a fresh note to a more traditional garlic powder formulation. “One customer uses Maxagusto at 0.04% in an application, but it really gives the recipe a unique profile,” Mr. Hermans said. Maxagusto also fits with the current trend toward natural or clean labels. Companies can list the product as “garlic, yeast extract” or “natural flavor” on ingredient statements because it is simply a reaction of fresh garlic and yeast extracts. STABLE AND RELIABLE. Because of the process used to create Maxagusto, the flavor retains a stable form well suited to topical applications such as in a seasoning drum. “It is a fully reacted product, meaning that the product remains stable when it is further processed, as in extruded snacks,” Mr. Hermans said. “Especially in dry applications, it is a very stable product.”

Maxagusto G-28 Sugar Whey powder Salt Milk powder Onion powder Sour cream powder Bu er buds Aspartame Malt Parsley leaves
Total
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Maxagusto also yields cost benefits. “Because our Maxagusto range can be used as an all-natural complete flavor, there is no need to use artificial ingredients like expensive top notes,” Mr. Hermans said. Maxagusto imparts freshly stir-fried garlic flavor without the degradation normally associated with garlic powder. “By reacting [garlic with yeast extract] simultaneously, we can capture garlic flavor components as soon as they form within the reaction system. Thereby, we can retain most of the original flavor — the allicin-type compounds — before it degrades into its breakdown products, primarily the di- and trisulfides,” Dr. Raghavan said. “These other compounds also have garlic flavor, but generally not as intense and pure and natural and fresh as allicin and its isomeric forms.” “Other products really smell nice when the bag is opened, but when the snacks are consumed, the odor and flavor are not as strong anymore, mainly due to the volatility of the ingredients,” Mr. Hermans said. “With our Maxagusto range, the impact lasts.” ◾ — Lucy Sutton ◀ These flavors contribute more than just the garlic notes to products but also boost fullness and umami, as shown by this flavor profile chart.
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Baking&Snack - August 2011

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