FIELD: food industry.
SUBSTANCE: invention relates to the food industry and can be used to improve the taste and quality of food consumed. The proposed method for preparing a flavoring additive contains a stage of exposure to microwave radiation on maltodextrins in the solid phase as a component of a flavoring additive at a frequency from 0.5 GHz to 10.0 GHz for 5 s to 3000 s. Preferably, maltodextrins and other components of the flavor additive that are in the solid phase are jointly subjected to the stage of exposure to microwave radiation.
EFFECT: invention provides a reduction in the dosage of modifiable flavoring additives due to a more uniform distribution of flavoring substances in additives, higher solubility due to changes in the molecular structure of maltodextrins, as well as an increase in flowability and a decrease in caking.
2 cl, 2 tbl, 2 ex
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