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Encapsulated flavour for release in mouth
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Consumers expect 'fresh' products. During processing, distribution and storage however, some flavours need protection to retain the required sensorical quality. So companies look for ways to preserve the flavour of their products. Flavour encapsulation is one of the options. It requires a delicate balance between delivery performance (flavour release) and protection. In a recent NIZO research project banana oil was encapsulated by spray-chilling in two types of lipids and subsequently applied in yoghurt. Using the well-developed and versatile technique of in vivo flavour release (MS-Nose measurement), the release properties of the two selected lipid types were demonstrated. Release is evidently related to the in-mouth temperature conditions of humans. The right encapsulate could be selected based on anticipating consumer relevance and the in-depth understanding of in vivo measurements. |
