Lesson 1Natural flavor-buildin spices an herbs: profiles, potency, an interactions (paprika, smoked paprika, garlic powder, onion powder, dried herbs)Examine core spices an herbs weh build natural flavor inna dry blends, includin paprika, garlic, onion, an dried herbs, focusin pon potency, batch variability, interactions, an how processin an storage affect color an aroma, helpin yuh pick de right ones fi yuh mix.
Paprika and smoked paprika: color and flavorGarlic and onion powders: forms and strengthsSelecting and standardizing dried herb qualityHeat, light, and oxygen effects on spicesBalancing top notes with base savory notesManaging interactions with salt and fatsLesson 2Natural flavorins an smoke flavors: selection, labelin limits, an interaction wid heat an oxygenExplore natural flavorins an smoke flavors use inna dry blends, how fi choose suitable forms, manage labelin an legal limits, an understand how heat, oxygen, an storage conditions affect flavor intensity, stability, an safety, keepin yuh blend strong over time.
Types of natural flavors used in dry blendsSmoke flavor forms and carriers for dry systemsRegulatory definitions and labeling constraintsUse level ranges and sensory impact targetsOxidation, heat exposure, and flavor fadePackaging and storage to protect volatile notesLesson 3Umami an savory enhancers (yeast extracts, mushroom powder, hydrolyzed vegetable protein alternatives)Understand how umami an savory enhancers amplify flavor inna dry seasonins, how fi select yeast extracts, mushroom powders, an HVP alternatives, an how fi balance dem wid salt, fat, an aromatics widout creatin off-notes, fi dat deep, satisfyin taste.
Key umami taste mechanisms and receptorsTypes of yeast extracts and flavor profilesUsing mushroom powders for natural umamiHVP alternatives and clean label optionsSynergy with salt, fat, and nucleotidesAvoiding overuse, masking, and off-flavorsLesson 4Acidulants an pH modifiers (citric acid, fumaric acid): flavor brightenin an stability rolesReview common acidulants an pH modifiers use inna dry seasonins, such as citric an fumaric acids, an learn how dem brighten flavor, influence microbial stability, solubility, an release timin inna different food applications, givin yuh blend dat zesty pop.
Citric acid forms, purity, and flavor impactFumaric acid solubility and release controlPerceived sourness versus actual pH shiftAcidulants and microbial stability supportInteractions with sweet, salty, and spicy notesApplication-specific selection and dosageLesson 5Salt sources an sodium reduction strategies (NaCl, potassium chloride, sea salt, flavor-enhancers)Learn how different salt sources behave inna dry blends, how dem influence flavor release, water activity, an cost, an how fi design sodium reduction strategies usin mineral salts, flavor enhancers, an physical distribution tactics, fi healthier options widout losin punch.
Comparing refined, sea, and specialty saltsCrystal size, shape, and dissolution behaviorUsing potassium chloride and mineral blendsFlavor enhancers to support sodium reductionManaging bitterness and metallic off-notesProcess and application considerations for low sodiumLesson 6Anti-cakin an flow agents (silicon dioxide, tricalcium phosphate): mechanism, permitted use levels, impact pon mouthfeelAnalyze anti-cakin an flow agents use inna dry seasonins, how dem prevent clumppin, dem permitted use levels, an how particle size, surface area, an interactions wid fats an hygroscopic ingredients affect mouthfeel an clarity, keepin yuh mix free-flowin.
Mechanisms of caking in dry seasoningsSilicon dioxide types and usage guidelinesTricalcium phosphate and other flow aidsRegulatory limits and labeling optionsEffects on mouthfeel and perceived gritCompatibility with fats and hygroscopic saltsLesson 7Low-sodium maskin an taste modulation techniques (bitter blockers, kokumi ingredients, salt crystals distribution)Study low-sodium maskin an taste modulation tools, includin bitter blockers, kokumi ingredients, an salt crystal engineerin, to maintain flavor impact, balance off-notes, an optimize salt perception inna finished products, fi dat just-right taste.
Sensory impacts of sodium reduction in foodsBitter blockers and off-note suppressionKokumi ingredients and body enhancementSalt crystal size and spatial distributionCombining enhancers for saltiness recoveryValidation with sensory and consumer testsLesson 8Bulkin agents an carriers (maltodextrin, tapioca starch, rice flour): solubility, mouthfeel, sweetness contribution, an particle sizinInvestigate bulkin agents an carriers weh shape texture an handlin a dry blends, includin maltodextrin, starches, an flours, focusin pon solubility, sweetness, mouthfeel, dustin, an how particle size affect segregation risk, fi smooth blends.
Roles of carriers in flavor load and stabilityMaltodextrin DE, sweetness, and hygroscopicityTapioca and rice-based carriers in blendsImpact on mouthfeel, opacity, and bodyParticle size, density, and segregation riskFlow, dust control, and blending behavior
