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Oxidation of Encapsulated Flavor During Storage

Release and Oxidation of Encapsulated Flavors during Storage.12... [Pg.3]

RELEASE AND OXIDATION OF ENCAPSULATED FLAVORS DURING STORAGE... [Pg.12]

Release and Oxidation of the Encapsulated Flavor During Storage... [Pg.261]

The primary benefit claimed in this patent was the maintainence of fresh flavor in encapsulated citrus oils which otherwise would readily oxidize during storage, yielding objectionable off-flavors. While spray dried flavorings have continued to dominate the dry flavor market, encapsulated products have been gaining market share. Initial studies that led to the work of Swisher (1 ) were done by Schultz et al (2), This work involved the addition of citrus oils to a molten solution of sucrose and dextrose, cooling the solution to form a hard slab similar to rock candy and then grinding the solid to the desired size. [Pg.103]

See other pages where Oxidation of Encapsulated Flavor During Storage is mentioned: [Pg.3]    [Pg.19]    [Pg.267]    [Pg.3]    [Pg.19]    [Pg.267]    [Pg.777]    [Pg.19]    [Pg.12]    [Pg.254]    [Pg.267]    [Pg.373]    [Pg.408]    [Pg.105]    [Pg.1425]    [Pg.5]    [Pg.661]    [Pg.809]    [Pg.348]    [Pg.4701]    [Pg.185]    [Pg.420]    [Pg.322]   


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Encapsulated flavors

Encapsulated oxidation

Encapsulation of flavors

FLAVOR ENCAPSULATION

Flavor oxidation

Flavoring encapsulation

Oxidation during

Oxidation encapsulants

Oxidation encapsulated flavors

Oxidized flavor

Storage flavor

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