Spray drying of food flavors

Abstract

The most important aspects to take into account for the flavor spray drying are discussed. Microencapsulation is the process in which a material or a mixture of materials is trapped into another material or system of materials. The encapsulation is used to retain the active elements in foodstuffs during storage, to protect them from undesirable interactions with food and induced reactions from light and oxidization. The spray drying is the main process used in the production of active elements and volatiles components in powder. The importance of this process makes sure its domination, equipment availability, process low cost, great option of solid supports, retention of active and volatile elements, and high stability of the product.