Preparationion and Flavor Release ReleaseCharacteristics of a Hydrogel ContainingCarbohydrate Matrix

摘要

Spray drying and extrusion are two practical unitoperations for the preparation of dry flavors usingcarbohydrate matrices. Controlled release ofhydrophobic flavors can be achieved uponrehydration by incorporating agar agar in theencapsulation matrix. Release characteristics areexamined under various conditions to evaluate theproduct.