NDC'01

FLAVOR ENCAPSULATION BY SPRAY DRYING AND RELEASE CHARACTERISTICS FROM THE POWDER

Apinan Soottitantawat¹, Takeshi Furuta¹, Hirokazu Shiga¹, Hidefumi Yoshii¹, Shizuo Aishima², Masaaki Ohgawara², and Pekka Linko³
1. Department of Biotechnology, Tottori university, Tottori 680-8552 Japan, E-mail: takeshi@bio.tottori-u.ac.jp
2. Ohkawara Kakouki Co. Ltd., Yokohama 224-0053 Japan
3. Department of Chemical Technology, Helsinki University of Technology, P. O. Box 6100 HUT, (Espoo), Finland, E-mail: p.linko@hut.fi

Keywords: spray drying, flavor retention, emulsion, release, liquid food

ABSTRACT

The microencapsulation of flavors (d-limonene and ethyl butyrate) in emulsion state by spray drying was investigated for various kinds of carrier materials. The mean emulsion droplet size affected the retention of the flavors during spray dying. The larger size of the flavor emulsion resulted in lower retention during spray drying. The distribution curve containing larger droplets shifted towards smaller size after atomization, indicating that the larger emulsion droplets would be broken down and evaporated during atomization. The release rate of flavors depended on the composition of the carrier solid and relative humidity.