title: Recent patents in flavor microencapsulation.
abstract: Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Synthetic or natural polymers are the common matrices used to entrap these volatiles. This paper reviews the recent patents of versatile matrices and methods used in flavor microencapsulation. The encapsulation ratio depends on both the carriers' physicochemical properties and the characteristics of the aroma compound. The patents about flavor encapsulation methods are spray drying, fluidized bed coating, melt extrusion, complex coacervation, aqueous diffusion and novel fat-coating etc. All these methods have both advantages and disadvantages. In brief, spray drying is very convenient but unsuitable for heat sensitive flavor and stored with moisture instability. Fluidized bed coating is costly but having better storage stability. Melt extrusion is suitable for large-scale production but having bad particle size distribution. Complex coacervation has good capsule size uniformity but controversial safety. Aqueous diffusion has excellent safety but low efficient encapsulation. Novel fat-coating has good encapsulation efficiency but uncontrollable size distribution.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China. fengtao@sit.edu.cn
authors.forename: Tao
authors.initials: T
authors.lastname: Feng
authors.forename: Zuobing
authors.initials: Z
authors.lastname: Xiao
authors.forename: Huaixiang
authors.initials: H
authors.lastname: Tian
mesh_terms: D002214:Capsules; D004337:Drug Carriers / Q000737:chemistry*; D004339:Drug Compounding / Q000379:methods*; D005421:Flavoring Agents; D019649:Food Industry; D010330:Patents as Topic; D011108:Polymers; D055549:Volatile Organic Compounds
chemical_list: D002214:Capsules; D004337:Drug Carriers; D005421:Flavoring Agents; D011108:Polymers; D055549:Volatile Organic Compounds