Release and Oxidation of the Encapsulated Flavor During Storage

Release and Oxidation of the Encapsulated Flavor During Storage 

1 Influence of Class Temperature on the Storage Stability of the Encapsulated Flavor 

The objectives of micro-encapsulation of food liquid flavors or oUs are primarily to provide dry and free-flowing powders, to provide protection against the degrading reaction, and to prevent the loss of flavors during food processing and storage. 

In general, the rotational and vibrational motions of molecules are limited in the amorphous glass state. In the rubbery state, large-scale molecular motion, such as translational motion, is possible (Ubbink and Schoonman, 2003). Therefore, the encapsulated flavor or oil exists stably in the amorphous glassy state, but in the rubbery state some deterioration takes place. Since amorphous states are nonequilibrium states, thermodynamic driving forces tend to shift the amorphous state into a more stable crystalline state, resulting in time-dependent crystallization, solidification of powders, and caking. 

2 Release of Flavor from Spray-Dried Powder During Storage 

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