Influence of the flavoring content on the microencapsulation of a lemon flavoring

Abstract

Three contents of a lemon flavoring in the infeed emulsion (10-30% w/w) were evaluated and 20% was selected as the most suitable to obtain a microencapsulated flavoring by spray-drying. Viscosity, droplet average size and emulsification efficiency were evaluated in the emulsion; whereas yield, flavoring retention, encapsulation efficiency, and particle average size were measured. A microencapsulated flavoring with 84.9% yield, 95.7% flavoring retention, 99.9% encapsulation efficiency, and 39.3 μm particle average size was obtained.