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Flavor delivery, microencapsulation & the glassy state |
M. A. PORZIO, Technical Innovation Center, McCormick & Co., Inc., 204 Wight Ave., Hunt Valley, MD 21031 Flavor encapsulation is a unique subset in the field of microencapsulation. The very characteristics of the flavor, i.e. a complex mixture of individual chemicals including the critical volatile or ‘aromatics’ components, define the specific flavor’s organoleptic and physical properties. However these properties in turn limit the technical options available in the development of a successful flavor encapsulation and delivery system. Ultimately it is the product application requirements and the concomitant release conditions that control the choice of the encapsulation technology. Other variables that must also be considered in addition to the desired functionality include the economics of encapsulation (process cost, cost in-use and capital equipment requirements), ease of scale-up from the laboratory to commercial production, process robustness, encapsulant stability and regulatory constraints. Encapsulation methods of choice are generally: spray drying, spray chilling (fat encapsulation), melt extrusion, melt injection, complex coacervation, beta-cyclodextrin complexation, microemulsion formation and liposomal carrier systems. In identifying a specific encapsulation technology the knowledgeable specialist selects a suitable, established technique and then modifies the technology in various, often proprietary, ways. In a number of these systems the generation of a glassy state carrier needs to be considered. To be successful the encapsulator is required to employ a broad understanding of the physical chemistry of flavor systems, the interactions of the encapsulation process with carriers and flavors as well as to account for stressors imposed by final product used to achieve desired results. In this presentation several unique microencapsulation systems are identified from the patent, trade and technical literature and discussed in terms of specific flavor delivery requirements in products.
Session 17, Advances in microencapsulation technologies & applications in the food industry
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