Glossary
Carrier
What is a flavor carrier?
The liquid or powder the flavor is carried in — propylene glycol, oil, maltodextrin, gum arabic. It is most of what you buy by weight, and it decides whether the flavor will mix in.
Flavor compounds are far too concentrated and too awkward to use neat. The carrier is what makes them possible to measure, mix and store, and it is usually most of what you receive by weight.
Liquid carriers
- Propylene glycol — the standard for water-based products. Dissolves well, mixes with water.
- Ethanol — excellent solvent, evaporates readily. Rules out alcohol-free claims.
- Triacetin — used where propylene glycol is unwanted. Also water-miscible.
- Vegetable oil, MCT — for fat-based products like chocolate and coatings.
Dry carriers
- Maltodextrin — cheap, neutral, dissolves fast, protects poorly against air.
- Gum arabic — the reference for spray drying. Holds flavor better, costs more.
- Modified starch — engineered alternative to gum arabic with steadier supply.
- Salt, dextrose, silica — used to carry seasoning blends.
Two things that go wrong
A water-based flavor added to a fat-based product will not disperse. It tastes weak or patchy, and people blame the flavor.
A dry-carrier flavor added to a clear drink makes it cloudy.
Neither is a problem with the flavor.
The carrier also affects what appears on your ingredient list, so confirm it with the supplier before the specification is signed off rather than after.