Effects of Carriers on Spray-dried Flavors and Their Functional Characteristics.

Background And Objective: Encapsulation is an effective method to keep the quality of and avoid changes in flavors or essential oils due to oxidation, heating, volatilization, or chemical interactions. This study aims to microencapsulate key flavorings by traditional wall materials, namely, gum arabic (GA), maltodextrin (MD) and sodium caseinate (SC) and evaluate the effects of different wall materials on the properties of the flavor microcapsules.

Materials And Methods: The emulsions of flavor compounds (linalool, citral, orange oil, allyl caproate and isoamyl acetate) were prepared using GA, SC and MD as carriers with different concentrations and then encapsulated in powder form by a spray dryer.

Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits.

The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent.