Dryfixes are produced from herb and spice extracts, which are then dispersed on to a carrier.
The carrier is either salt, rusk or dextrose depending on the application of the dryfix. As most dry fixes have no or little colour, they are often used where visual impact is not desired, for example, in the manufacture of sausages and white sauces. If the carrier is salt or dextrose, they are fully dispersible in liquid. Many oils and dressings use dryfixes for this very reason in their processing.
Due to the method of extracting the oils from herbs and spices, usually by steam distillation, the micro count is very low.
As dryfixes are made from extracts, consistency of flavour delivery and colour is more easily achievable.