Encapsulation of Flavors by Spray-Drying Techniques

Authored by: Mohebbat Mohebbi , Faridi-Esfanjani Afshin

Handbook on Spray Drying Applications for Food Industries

Print publication date:  July  2019
Online publication date:  July  2019

Print ISBN: 9780815362456
eBook ISBN: 9780429055133
Adobe ISBN:

10.1201/9780429055133-7

 Download Chapter

 

Abstract

Flavor is an important sensory property of foods and beverages and is an important factor for consumers. The using of flavor in food formulation may sound simple but designing a high-quality flavor system and delivery of that to final products are challenging issues. The pure flavors are sensitive to environmental conditions such as light, heat, oxygen, etc., and when they are used in food formulation, it must be considered that food processes such as baking, pasteurization, and sterilization may lead to loss of various flavor compounds. Designing a high-quality protection system of the delivery of flavors into food formulation, which is a demanding task for the food industry, has been attracting the attention of food researchers. The incorporation of the flavor into a capsule designed with food-grade materials such as lipids and biopolymers is a popular method to produce a protection and delivery system for flavors. This is named the microencapsulation technique (Fisher and Scott, 2007).

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.