FLAVOR ENCAPSULATION

Reineccius GA. (1988). Spray drying of food flavors.In Risch S.J. Reineccius G.A., editors. Flavor encapsulation.Washington DC American Chemistry Society, Symposium Series, Vol. 370, pp 55-66, ISBN 0-8412-1482-4. 

See also Flavor encapsulation, Glass encapsulation applications of, 11 553—557 encapsulation technologies, 11 530-543, 543-553... 

Spray chambers, 26 688, 715 Spray chamber scrubbers, 26 713-714 Spray chilling, 11 550-551, 555 flavor encapsulation by, 11 540 Spray chilling encapsulation processes, 16 448... 

Bhandari, B.R., Dumoulin, H.M.J., Richard, H.M.J. (1992). Flavor encapsulation of spray drying application to citral and linalyl acetate. Journal of Food Science, 51, 1301— 1306. 

Reineccius, G.A. (1991). Carbohydrates for flavor encapsulation. Food Technology, 45(3), 144-149. 

Maltodextrins are nonsweet soluble carbohydrates that are used in flavor encapsulation and throughout the food industry. This paper presents information on how maltodextrins are produced, their chemical and physical properties, and the functional characteristics that make maltodextrins useful to the flavor industry. 

Further derivation of this starch polymer with amino acids, peptides or protein followed, in order to further enhance the base material for the task of flavor encapsulation. 

Viability of Starch Derivatives as Flavoring Encapsulants. The capillary GC vapor phase flux term (defined by a percent external standard or ZEStD flux) previously described (34) was used to screen starch derivatives (oxidized, dextrinized and/or covalent amino acid linkage) as to their flavor encapsulation potential. The samples were prepared as previously described (34) with the exception of an added reduced pressure deaeration step, thus allowing the use of the headspace diffusivity versus retention standard curves to predict volatile lemon oil retention following spray drying. 

Overall, it appears that syrup solids from wheat, cassava, and rice could be used for flavor encapsulation. However, an effort is needed to provide some emulsification for these carbohydrates. 

THEVENET Acacia Gums Stabilizers for Flavor Encapsulation... 

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