Flavoring properties that affect the retention of volatile components during encapsulation process.

Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions.