Flavor Encapsulation: A Convergence of Science and Art
A variety of encapsulation processes are available to deliver and control the release of flavors in food systems. Here’s how they work.
Flavor encapsulation is the general term for the various processes employed to deliver liquid flavors in a standardized, functional form. The benefits of encapsulating flavors are numerous: converting a liquid flavor into an easily dispensable powder, protecting a specific flavor or key flavor components from change, delivering more flavor impact in a finished product, supplying visually distinct, flavored particles, and in some instances, providing controlled-release functionality in a product …
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