Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors

Flavors are occasionally spray dried without a flavor solvent but more frequently are first compounded with solvent and emulsified into a starch (or gum): water system for spray drying. Some of the more common flavor solvents include ethanol, propylene glycol, benzyl alcohol, triacetin, triethyl citrate and vegetable oil. While a single solvent may he used, it is common to use a mixed solvent containing two or three solvents. Ethanol and propylene glycol are used for water soluble flavoring while the other solvents yield emulsions or fat soluble flavorings.

This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.

The following research is directed toward determining the influence of flavor solvent on the retention of volatile flavor compounds during spray drying.

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