CFC Flavor Application & Processing Technology 1 — Questions and Answers
Question 1: The primary purpose of microencapsulation in flavor technology is to:
- Increase flavor color intensity
- Protect volatile compounds and enable controlled release (Correct answer)
- Improve flavor solubility in alcohol
- Reduce regulatory labeling requirements
Correct answer: Protect volatile compounds and enable controlled release
Microencapsulation shields sensitive flavor compounds from heat, oxygen, and moisture during storage and processing, then releases them at the desired time or condition.
Question 2: Spray drying for flavor encapsulation most commonly uses which carrier material?
- Polyethylene glycol
- Carrageenan
- Modified starch or maltodextrin (Correct answer)
- Calcium alginate beads
Correct answer: Modified starch or maltodextrin
Modified starch and maltodextrin are the most widely used wall materials in spray-dried flavor encapsulation due to their film-forming properties, low cost, and food-grade status.
Question 3: Coacervation as a flavor encapsulation method involves:
- High-shear homogenization of oil-in-water emulsions
- Phase separation of a polymer coating that deposits around the flavor core (Correct answer)
- Freeze-drying a flavor solution under vacuum
- Hot melt extrusion of flavor through a die
Correct answer: Phase separation of a polymer coating that deposits around the flavor core
In coacervation, a change in conditions (pH, temperature, or addition of a second polymer) causes a polymer-rich phase to separate and coat the dispersed flavor droplets.
Question 4: Which property is most critical when selecting a wall material for flavor encapsulation?
- Electrical conductivity
- Magnetic permeability
- Compatibility with the core and oxygen barrier performance (Correct answer)
- Optical transparency
Correct answer: Compatibility with the core and oxygen barrier performance
The wall material must be chemically compatible with the flavor core and provide adequate barrier properties against oxygen and moisture to prevent oxidation and loss of volatiles.
Question 5: Emulsified flavor systems require an emulsifier because:
- Emulsifiers contribute desirable aroma directly
- Flavor compounds are typically lipophilic and must be stably dispersed in aqueous food systems (Correct answer)
- Emulsifiers function as antioxidants in all systems
- They raise the vapor pressure of flavor compounds
Correct answer: Flavor compounds are typically lipophilic and must be stably dispersed in aqueous food systems
Most flavor compounds are hydrophobic; emulsifiers reduce interfacial tension between oil and water phases, allowing uniform flavor distribution in aqueous food matrices.
Question 6: Heat-triggered release of encapsulated flavors is most relevant in which food application?
- Cold-brew coffee beverages
- Refrigerated dairy drinks
- Baked goods and hot beverages (Correct answer)
- Frozen desserts
Correct answer: Baked goods and hot beverages
In baked goods and hot beverages, the heat of cooking or brewing melts or disrupts the encapsulation shell, releasing flavor compounds at the moment of preparation or consumption.
CFC Flavor Application & Processing Technology 1
The primary purpose of microencapsulation in flavor technology is to: