Vol. 9, Issue 1 (2021)
Review: Flavor encapsulation by spray drying technique
Author(s): Shwetha Acharya, Shaik Jakeer, Pande Shilpa and Shubham Andhale
Abstract: Flavors are the most are expensive valuable ingredient in the food product as they are very delicate and volatile in nature, thus to preserve them has become concern to food manufacturers. Microencapsulation is a recent technology used to pack food materials in the form of micro and nanoparticles which helps to protect sensitive food components, reduce nutritional loss and preserve flavors. Encapsulation of flavors is highly commercialized process which involves various methods such as spray drying, spray cooling, extrusion and freeze drying. Among them spray drying encapsulation technique is commonly used for food products. It depends on high retention of the core materials particularly volatiles and some amount of oil for both volatiles and non-volatiles during the processing. The properties of core and the wall materials will influence the efficiency and retention of core during spray drying process conditions. This article emphasis on spray drying microencapsulation of food oils, flavours and their encapsulation efficiency during the process.
DOI: 10.22271/chemi.2021.v9.i1z.11492
Pages: 1836-1840 | 843 Views 361 Downloads
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How to cite this article:
Shwetha Acharya, Shaik Jakeer, Pande Shilpa, Shubham Andhale. Review: Flavor encapsulation by spray drying technique. Int J Chem Stud 2021;9(1):1836-1840. DOI: 10.22271/chemi.2021.v9.i1z.11492
