ABSTRACT
Liquid flavors are encapsulated in solid carriers to protect them from oxidation, volatilization, moisture, etc. There are numerous methods for encapsulation as well as types of solid carriers that are utilized. Spray drying and extrusion are the two most widely used techniques. Both methods typically encapsulate the flavor with some form of modified starch or sugar. It is necessary to monitor the performance of any encapsulation technique by determining the actual flavor loading versus the theoretical load.
