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 …

Fig. 4—Confocal microscopic view of multiphase emulsion produced by coacervation for a spray-dried mixed encapsulation system. The emulsion consists of flavor oil droplets (stained with Nile red dye), a polymer-rich coacervate phase coating the lipid droplet (stained with fluorescein dye, green); and an immiscible polymer-poor aqueous phase (shown as purple background). Micrograph courtesy of D. Zasypkin, McCormick & Co., Inc.

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