Microencapsulated Flavor Powders Formed from Emulsions

3 Microencapsulated Flavor Powders Formed from Emulsions 

In studies of the morphology of encapsulated flavor powders, scanning electron microscopy (SEM) has been commonly used to observe the porosity and surface integrity (Rosenberg et td., 1985 Kim and Morr, 1996 Re and Liu, 1996  

The photos of Fig. 6.12 visualize in a non-destructive manner the distribution of emulsion flavor droplets (red color) over the cross-section of the spray-dried powder and the internal morphology of the product (i.e., the presence, or not, of a vacuole). Therefore, they show that the CLSM is a new valuable tool for studying and observing the encapsulated flavor. The technique can even be applied to study the release characteristics of flavor from the powder in real time (Yoshii et al., 2007). 

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