Powders microencapsulated flavor

Microencapsulated Flavor Powders Formed from Emulsions... 

In a microencapsulation method, the encapsulate—usually an oil, flavor, enzyme, or medicinal—is emulsified in a dilute aqueous gelatin sol, a polysaccharide is added, and conditions are adjusted to favor coacervation. The encapsulate should not be truly soluble in the solvent or the cosolutes and the cosolutes should be differentially soluble in the liquid solvent. As much as 60-98% of the labile substance may be harvested by microencapsulation to yield microcapsules in the form of a free-flowing powder (Sirine, 1968). 

Microencapsulation of flavors is a technology of enclosing flavor compounds (core materials) in a carrier matrix. An amorphous or metastable solid is normally used as a carrier matrix. Microencapsulation is useful for improving the chemical stability of flavor compounds, providing controlled release of flavor compounds from microencapsulated flavor products, providing a free-flowing powder with improved handling properties and physical protection of volatile properties of flavor. 

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. 

Soottitantawat, A., 2005. Influence of emulsion size and powder morphology on the microencapsulation and stability of spray-dried flavors. Diss., Tottori University, Japan. 

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