Using Oleoresins in Dry Mixes
This note has been written to provide some guidelines on how to apply oleoresins in dry blends or mixes. These ideas are only general suggestions. Users are encouraged to experiment in their laboratory prior to any production trials.
There is another section written for those using Ecom's oleoresins in liquid blends.
Exact proportions of oleoresins in dry blends will depend on your oleoresin, your choice of carrier, equipment and production. Many blenders first create a premix of the oleoresin on a carrier. Well known carriers include maltodextrin (on which 10% to 20% by weight of oleoresin can be added), salt for savoury applications (1% to 3%) and dextrose for sweet applications (2% to 5%).
It is at this stage that anticaking agents are usually introduced if necessary. Examples include sodium silicate, calcium stearate or tricalcium phosphate. Typical addition rates are from 0.5% to a maximum of 2% of the total blend. Typically the amount of oleoresin in the final blend does not exceed 5%. Greater percentages may produce caking or liquid migration during storage. Some oleoresins such as onion, garlic and mustard are typically used at levels under 1%, while paprika and turmeric may approach 10%.
The means of blending the oleoresins or premix into the dry product can be suitably done on a variety of equipment. Ribbon blenders are very common in the industry and work well. Other machinery such as vertical blenders or those with conical screws work also.
Regardless of the type of mixer, care must be taken to disperse the oleoresin evenly throughout the blend. Ideas for ensuring a more even mix include making sure the blender is in operation during the addition of the premix, having a slow addition rate, and adding it as evenly as the blender opening will permit. The longer the blending time, the better the material will be dispersed.
After mixing, many manufacturers pass the blend over screens or through a grinder to ensure that there were no lumps created. Storage of the final blend depends on the user’s requirements, but oleoresins usually include volatile components. Therefore flavour and aroma will be retained if the container is of suitable sealing material, such as plastic, foil or metal.
Generally oleoresins are more stable than the other components of blends, and will not oxidize them. As a result typical storage conditions for the blend would be cool, dry warehousing.