Various Forms of Flavor Encapsulation and Their Benefits
April 4, 2012
Spray Drying: use of starch, gum, protein or fiber to encapsulate flavors; primary encapsulated flavor system.
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.
Fluid Bed Coating: application of secondary shell materials for further encapsulation or increasing particle size of functional ingredients.
Glass Encapsulation: use of polyol or polysaccharide material as secondary shell material to encapsulate spray dried product.
- 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
