Flavor encapsulation purposes

Little work has been published comparing the shelf life of flavors encapsulated by different processes. The purpose of this investigation was to determine the shelf life of cold pressed orange oil encapsulated by spray drying, extrusion, and molecular inclusion. Limonene-1,2-epoxide concentration was used to monitor oxidation. 

The purpose of this study was to investigate the effect of particle size on encapsulated orange oil, a widely used flavor which is highly susceptible to oxidation, using a readily available laboratory scale spray dryer. A close examination of the surface morphology was also attempted. 

Chemical companies are interested in the development of innovative system solutions, that is, new functional materials in which known molecules are integrated to show new effects. Flavor and fragrance companies are interested to protect and precisely release their valued molecules (the payload ). The polymer industry demands encapsulated curing agents and encapsulated reactants. These are just three examples, out of many, that show that microencapsulation is mainly used for the purpose of protection and controlled release. Since at least a decade, therefore, traditional low-volume markets for microcapsule-based products are expanding to include fine chemicals, adhesives, inks, fragrances, toners, sealants, and detergent manufacturers. ... 

Encapsulation involves the incorporation of active ingredients such as flavors, enzymes, cells or other materials in small capsules. The choice of excipients for encapsulation is very important for the encapsulation efficiency and protein stability within the matrix. Applications of this technique have increased in the food and pharmaceutical industries since the encapsulated materials can be protected from moisture, heat or other extreme conditions. Thus their stability is improved and their viability maintained. Powder formation can lower the water activity of the material, the reactivity and the diffusivity of encapsulated compounds, and the diffusivity of residual water. In the food industry microencapsulation is often associated with the already discussed retention of flavor compounds during drying and storage. In pharmaceutical applications, the purpose of microencapsulation is to control the release and improve the bioavailability of active ingredients. 

Moisture content is of concern in dry flavorings (e.g., dry whole spices and encapsulated flavors). Since flavorings are volatile, one has to be careful in the application of drying methods. Several methods are available for this purpose [10]. 

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