Emulsified hydrophobic flavors

Factors Affecting Retention of Spray-Dried Emulsified Hydrophobic Flavors... 

Liu XD, Atarashi T, Euruta T, Yoshii H, Ohkawara S. 2001. Microencapsulation of emulsified hydrophobic flavors by spray drying. Drying Technology 19 1361-1374. 

Factors Affecting the Retention of Emulsified Hydrophobic Flavors During Spray Drying... 

FIGURE 1.3 Spray drying scheme of emulsified flavor solution. Hydrophobic flavor has to be emulsified into an emulsion (OAV [oil-in-water] emulsion). 

In spray drying ofhydrophobic flavors, the flavor must be emulsified into an oil/water (O/W) type emulsion in an aqueous solution of carbohydrate carrier material. The emulsion liquid is pumped through an atomizer and sprayed into a high temperature chamber. The mechanism to retain hydrophobic flavor can be explained in analogy to the case of hydrophilic flavor (Fig. 6.21). Selection of a suitable carrier material (carbohydrate) is an important initial step in spray drying, since the carrier materials... 

One of the arguments for the use of (3-cyclodextrin in food is that it can complex deleterious hydrophobic compounds like cholesterol and caffeine whose concentrations may then be lowered or eliminated (Oakenfull and Sidhu, 1992 Hedges et al., 1993). By the same mechanism, (3-cyclodextrin can emulsify water-triglyceride mixtures (Shimada et al., 1992), protect light-, heat-, and oxygen-sensitive compounds, eliminate undesirable flavors and hazes, and stabilize desirable ones (Miyawaki and Konno, 1982). 

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