Flavor encapsulation systems have evolved from standard spray drying techniques to more novel encapsulation systems that employ the controlled release of flavor compounds. This has become an ever-changing and always-evolving technology that involves the use of more and more complex matrices. In addition, the controlled release chemistries used in these systems means time becomes a factor in how fast the flavor oil is released from the matrix. While traditional encapsulation techniques release the flavor almost immediately after coming into contact with water, this characteristic is obviously retarded in the controlled release systems. In addition, these systems become complicated from flavor to flavor as encapsulation techniques and applications are varied, such that the actual release kinetics vary greatly from one sample to the next.
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