Flavoring encapsulation by extrusion

Abstract

The most important technical aspects for flavoring encapsulation by extrusion are discussed. The encapsulation is a process where a mixture of active substances, e.g. flavorings, it is caught in another material or system of materials. The encapsulation retains the flavorings in a dry food product during its storage, to protect it of undesirable interactions with the food, as well as of reactions induced by the light and by oxidation. The extrusion is a process used in the commercial production of solid flavorings. The merit of this technology resides in the readiness of the equipment, low cost process, wide option of solid supports, good retention of volatile principles, and good stability in the product.