Spray flavor encapsulation

Reineccius GA. (1988). Spray drying of food flavors.In Risch S.J. Reineccius G.A., editors. Flavor encapsulation.Washington DC American Chemistry Society, Symposium Series, Vol. 370, pp 55-66, ISBN 0-8412-1482-4. 

Spray chambers, 26 688, 715 Spray chamber scrubbers, 26 713-714 Spray chilling, 11 550-551, 555 flavor encapsulation by, 11 540 Spray chilling encapsulation processes, 16 448... 

Bhandari, B.R., Dumoulin, H.M.J., Richard, H.M.J. (1992). Flavor encapsulation of spray drying application to citral and linalyl acetate. Journal of Food Science, 51, 1301— 1306. 

Viability of Starch Derivatives as Flavoring Encapsulants. The capillary GC vapor phase flux term (defined by a percent external standard or ZEStD flux) previously described (34) was used to screen starch derivatives (oxidized, dextrinized and/or covalent amino acid linkage) as to their flavor encapsulation potential. The samples were prepared as previously described (34) with the exception of an added reduced pressure deaeration step, thus allowing the use of the headspace diffusivity versus retention standard curves to predict volatile lemon oil retention following spray drying. 

Spray drying is one of the most cost effective and widely used methods of flavor encapsulation. While the process of spray drying is fairly straight forward, there are many variables relative to both sample preparation and actual drying conditions. 

Encapsulation of flavors via extrusion is a relatively new process compared to spray drying. The first patent on flavor encapsulation by extrusion was issued to Swisher (1) in 1957. 

Little work has been published comparing the shelf life of flavors encapsulated by different processes. The purpose of this investigation was to determine the shelf life of cold pressed orange oil encapsulated by spray drying, extrusion, and molecular inclusion. Limonene-1,2-epoxide concentration was used to monitor oxidation. 

Theory and Mechanism of Flavor Encapsulation by Spray Drying.6... 

Bhandari BR, Dumoulin ED, Richard HMl, Noleau I, Lebert AM. 1992. Flavor encapsulation by spray drying Application to citral and linalyl acetate. Journal ofEood Science 57 217-221. 

Reineccius GA. 1988. Spray-drying of food flavors. In Risch SJ, Reineccius GA (Eds.), Flavor Encapsulation, pp. 55-66. Washington, DC American Chemical Society. 

Sillick, M. and C.M. Gregson. Spray chill encapsulation of flavors within anhydrous erythritol crystals. LWT—Food Sci Technol, 48 (2012) 107-113. 

Orange flavors [68] Aromatic profiles of spray-dried encapsulated orange flavors 8 quartz micro balance sensors... 

Flavor encapsulation hy spray drying Application to citral and hrialyl acetate. 

Dehydration processes offer an economical, simple, and flexible means of producing encapsulated flavorings. Dehydration methods yield a particulate powder that contains active flavor ingredients uniformly distributed in the carrier matrix (matrix encapsulation). While any method of dehydration (tray, vacuum tray, freeze, or drum) can and is used for some applications, spray drying is by far the major process used for flavor encapsulation. 

Kenyon, M., R.J. Anderson, Maltodextrins and low-dextrose equivalent-equivalence com syrups production and technology for the flavor industry, in Flavor Encapsulation, Risch, S.J., G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1988, p. 7. Reineccius, G.A., The spray drying of food flavors. Drying Technology, 22, 6, pp. 1289-1324, 2004. 

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

Earl Grey tea is flavored with the peel oil of bergamot, a citrus fruit, which is added by spraying onto black tea before final packaging. Other flavors may also be applied to black tea by spraying onto the leaves, incorporation of flowers into the blend, or by addition of encapsulated flavor crystals. Other common flavored teas include Rose Congou and Lychee. 

A recent study has been performed on various spray dried orange flavors(20% oil fixed in the powder) encapsulated on various Acacia gums and on mixtures of Acacia gums and malto-dextrins. The aromas in powder were tested by chromatography and then examined by electronic microscopy. This clearly shows the regular and uniform film covering each particle 10 to 40 microns in diameter. Prints of broken particles reveal numerous oil droplets (1 micron in diameter) spread in a gum nucleus. Protection of the oil phase then becomes fully effective. 

Emulsions of lemon oil stabilized with gum arabic, a conventional starch dextrin and a low viscosity starch octenylsuccinate were spray-dried and evaluated for encapsulating efficiencies. Oil retentions and surface oil determinations were made according to the Materials and Methods section. TABLE 3 demonstrates the superiority of the starch octenylsuccinate in flavor retention and surface oil to gum arabic and a starch dextrin (5) ... 

The data show that when spray-drying a 30% lemon oil level on the weight of the carrier, the starch octenylsuccinate only loses O.37o of the oil during the spray-drying process. Surface flavor oil was also lower for the starch octenylsuccinates which indicates excellent encapsulation efficiencies. 

---