Various Forms of Flavor Encapsulation and Their Benefits

April 4, 2012
Encapsulation Technology
Spray Drying: use of starch, gum, protein or fiber to encapsulate flavors; primary encapsulated flavor system.

  • Dry flavor form

  • Increased shelf-life stability

  • Improved heat & oxidative resistance

  • Improved flavor impact and profile

Spray Congealing: use of fat or wax to serve as secondary shell in low temperature heat-triggered release; spray dried material is incorporated into fat or wax melt, then sprayed into a closed system of at room temperature.

  • Dry flavor form

  • Provides texture/mouthfeel in finished product

  • Flavor release at low-mid level heat

  • Improved shelf-life stability

  • Narrow particle size distribution

  • One of FONA’s multiple encapsulation technology products

Fluid Bed Coating: application of secondary shell materials for further encapsulation or increasing particle size of functional ingredients.

  • Top spray: agglomeration of smaller particle into larger particles for unique functionality

  • Bottom spray: even coating of particles for secondary encapsulation

  • Products can be coating with diverse secondary shell materials customized to the finish product application

Glass Encapsulation: use of polyol or polysaccharide material as secondary shell material to encapsulate spray dried product.

  • Dry flavor form

  • Provides bright flavor profiles

  • 24+ month shelf life stability

  • Manufactured in multiple particle sizes/granulations

  • Improved heat & oxidative resistance

  • Manufactured in diverse colors