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Type: Article

Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors

According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.

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

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.

Beta-Cyclodextrin

Recent advances in enzyme technology, coupled with increased scale production, have brought β-cyclodextrin (BCD) to a point where it can be used economically in food and cosmetic applications, although it cannot be considered as a cheap carrier. Many workers, however, are finding applications for its unique properties and stabilizing ability. In such cases it is cost effective.

Differences Between Gum Acacias for the Spray Drying of Citrus Oils

It was considered of interest to evaluate different gum acacias for the encapsulation of single fold orange peel oil via spray drying. This is the subject of the research report which follows

Encapsulation of Artificial Flavors by β-Cyclodextrin

Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.

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Topics in Perfumery: Saffron in Perfumery and Flavors

A meditation on the art and science of flavor and fragrance creation.

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

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Reduce Costs and Increase Oil Loads with a Consumer-Friendly Label

Ingredion invites you to a beverage tasting to help launch your next beverage innovation. Sign up now to request your beverage sample kit!

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F&F Literature Review: Pinpointing Performance

In this literature review, P&F examines the recent studies and research on the performance of F&F materials.

A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox

Flavorist Douglas Young on creating complex flavors with body, depth and realism while also keeping within customer and consumer guidelines for natural, low-sodium, vegetarian and other offerings.

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

On a 1-10 scale of the importance of scent, “scent in my bathtub products” received 9.3.

5 Trends Shaping the Bath & Body Care Industry

Scent experiences, line extensions, collaborations, body sprays, and hand care are leading the way in bath and body care innovation.

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Harnessing the Potential of F&F Delivery Systems

As well as improving levels of deposition, the industry is working to gain more control over the stability of the capsules themselves in fragrance, flavor and cosmetic actives.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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Forward Thinking: Health and Wellness Reboot

From plant-based cheeseburgers to cleaner beauty to wellness services, F&F products continue evolving to fit the health and wellness market and address changing consumer demands.

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Vertically Assessing Value-Added Ingredients in the F&F Industry

Visually it may seem as though the industry has undergone a torrent of F&F ingredient deals, but in reality, deal flow is a mere trickle compared to the overall size of the ingredients market.

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Formation and Application of Nanoemulsions for Water Insoluble Substances

This review provides an overview on the current status of nanoemulsions, their preparation and ingredients used and their application as it applies to non-water soluble flavors, colors, functional ingredients and drug delivery.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

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