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New technology report
Enhancement of Shelf Life and Flavor Profile for Encapsulated Orange Oil: A case study in microencapsulation processing technology developed using the lead user process
A new microencapsulation processing technology was found to increase protection against oxidation substantially while also exhibiting a significant increase in low-molecular-weight volatile organic compound retention. This patent-pending process (FONATech Clean Flavor Technology, or CFT), developed using the lead user process, is based loosely on contemporary spray-drying techniques. The objective of this research is to determine and verify the performance of this new process technology. The data represented herein details notable differences between a CFT microencapsulated orange oil versus a typical spray dry of the same oil and carrier system.