Abstract
The encapsulation of flavors is the important process in
food industry. The encapsulation of flavors with spray
drying and the flavor release from spray-dried powder
were reviewed. The hydrophobic flavor was in the form of
emulsion before spray drying. Therefore, the researches
were mainly related to the forming of emulsion which wall
material containing emulsifier properties are required.
On the other hands, the hydrophilic flavor was mainly
related to the antioxidant and coloring flavor powder.
The hygroscopicity of powder and their stickyness during
the spray dryer were important points to improve which
the remaining of hydrophilic flavors were less concerned.
The morphologies, and flavor release behavior are
important physical properties of the flavor encapsulated
powder. Especially, the correlation equations for the
flavor release are summarized in the relation with Avrami
or Weibull equation. The glass transition temperature is
important to estimate the collapse of the powder and the
permeation of the powder matrix to flavor compounds. The
flavor release (mass transfer of flavor) rate is affected
by temperature difference (T-Tg). In this review, recent
researches are summarized in the flavor encapsulation in
spray drying, especially for tropical flavor
encapsulation.
Original language | English |
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Pages (from-to) | 37-52 |
Journal | Japan Journal of Food Engineering |
Volume | 16 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2015 |
MoE publication type | A1 Journal article-refereed |
Keywords
- flavor
- encapsulation
- spray drying
- powder
- controlled release