COMPARISON OF ENCAPSULATION METHODS FOR THE STABILITY AND CONTROLLED RELEASE OF FLAVORS

摘要

Fruit flavors were encapsulated using three different encapsulation methods, and the physical properties and controlled release of flavors from each encapsulated powder were measured and compared. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. Controlled-release mechanisms of flavors were highly influenced by the characteristics of wall materials.