Hydrophobic flavors

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

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. 

Concentration of hydrophobic flavor compounds in aqueous solutions (using hydrophobic membranes)... 

Hydrophobic flavors, food oils, and fats are often encapsulated with a water-soluble shell material applied by spray drying from water (65), but gelatin-based shells formed by complex coacervation can also be used (66). Water-soluble shell materials applied by spray drying include milk protein (casein), modified starches, gum arabic, maltodextrins, or blends of these polysaccharide polsrmers with mal-todextrins. Vitamins are encapsulated with zero bloom strength gelatin by spray drying. 

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... 

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

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