Flavor Application & Processing Technology Flashcards

The primary purpose of microencapsulation in flavor technology is to:

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.

Spray drying for flavor encapsulation most commonly uses which carrier material?

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.

Coacervation as a flavor encapsulation method involves:

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.

Which property is most critical when selecting a wall material for flavor encapsulation?

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.

Emulsified flavor systems require an emulsifier because:

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.

Heat-triggered release of encapsulated flavors is most relevant in which food application?

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.