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Spray Drying of Food Flavors—V

Contact Author Wendy Baisier and Gary Reineccius
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It is well documented in the literature (Westing, et aI, 1988; Inglett, el al., 1988; Anandaraman and Reineccius, 1986) that flavor stability is very dependent upon the carrier material used in encapsulation. While encapsulated flavorings may be stabilized against oxidation through the use of antioxidant, market demands for “all natural” or “no preservatives added” make this route unattractive. It is desirable to obtain at least one year shelf-life of encapsulated flavorings without the use of any food additives.

Anandaraman and Reineccius (1986) have demonstrated that excellent stability of spray dried orange peel oil can be obtained using high dextrose equivalent (DE) corn syrups as the carrier matrix. However, high DE corn syrups lack any emulsification properties, may become caked during storage and provide poor flavor retention in the drying operation. It is desirable to determine the properties of the flavor carrier that influence shelf-life so that better carriers can be developed.

This study investigated tbe influence of trace pro-oxidants (e.g., copper and iron), surface oil, entrapped air and absolute density on the shelf-life of spray dried single fold orange peel oil.