Fuente: WIPO "tomato" Methods of making stable, dry coated fruit powders are provided. The methods include providing a fruit powder; selecting a hydrophobic stearate guest particle from the group consisting of ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, triglyceryl monostearate, hexaglyceryl distearate, and decaglyceryl monostearate; and dry coating the fruit powder with the hydrophobic stearate guest particles using high shear. The hydrophobic stearate guest particles are dry coated with respect to the fruit powder at levels between about 1 and 10 wt % in order to form a continuous layer.