Traditional Processes and Formulations

Flavor extrusion originated from the basic ideas of Schultz et al. [106] who simply added citrus oils to a molten carbohydrate mass (like hard candy), agitated it to form a crude emulsion, and then allowed it to cool and solidify as a mass. The mass was ground to the desired particle size and sold as an encapsulated flavoring material. 

FIGURE 13.13 Early batch extrusion processing of flavorings. (From Beck, E.E., Essential oil composition, U.S. Patent 3704137, 1972. With permission.) 

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