Encapsulated FlavoursNew Horizons for the Delivery of Aroma and Taste
Flander’s Food Technology Day, Brussels, September 29-30, 2010
M Schultz, Flanders' Food Technology Day 201022
FlavoursComplex Blends of Compounds Providing Aroma and Taste
Shepherd (2006)
M Schultz, Flanders' Food Technology Day 201033
FlavoursComplex Blends of Compounds Providing Aroma and Taste
Chandrashekar (2006)
M Schultz, Flanders' Food Technology Day 201044
FlavoursComplex Blends of
Compounds Providing Aroma and Taste
Flavour ingredients differ in their physical and chemical properties:
• Solubility
• Volatility
• Partitioning coefficient
• Reactivity
Grab (1998)
770.8638.6686.8693.8Ethanol0.10.220.1Eugenol
301301VanillinOthers
0.10.20.20.1Benzaldehyde53010100(E)-2-Hexenal151100Hexanal
Aldehydes14055Citronellyl acetate
120555Allyl caproate205105Ethyl-2-methyl butyrate
510055Heptyl acetate2020305Amyl butyrate1010405Ethyl butyrate
551505Isoamyl acetate5201050Amyl acetate
Esters405301-Hexanol
5505302-Methyl butanol1305301-Butanol
AlcoholsPineapplePearBananaAppleCompound
M Schultz, Flanders' Food Technology Day 201055
Flavour Delivery SystemsThe “missing link” between flavours and food
A Flavour Delivery System provides the “missing link” between an (often) hydrophobic flavouring and the (usually) aqueous food base. It can support dissolution or dispersion of flavourings in foods and beverages.
In flavour encapsulation, the delivery system provides a physical barrier between the flavour and the environment to fulfill a number of additional functions:
• Protect flavouring from oxidation, moisture uptake, evaporation even under harsh environmental conditions (food processing, freeze-thaw cycles…)
• Controlled or triggered release – impact, time-intensity profile, temperature, pH, shear
• Separate incompatible flavour constituents to avoid adverse reactions
M Schultz, Flanders' Food Technology Day 201066
Flavour Delivery SystemsLife Cycle
Production
Storage
Food production
Food product storage
Food preparation
Consumption
Flavour House
Food Processor
Retail
Consumer
Transport
Transport
CAPTURE
PROTECT
RELEASE
6-12 (24)months
M Schultz, Flanders' Food Technology Day 201077
Flavour Delivery SystemsOverview of encapsulation technologies
Moisture105505Molecular inclusion
Temperature201020020Spray chilling
Dissolution, Mechanical90705000800Submerged nozzle
Mechanical, Diffusion504080020Coacervation
Dissolution2062000200Extrusion
Dissolution2052000200Rotor granulation
Dissolution50202000200Continuous fluidized bed granulation
Dissolution5020400200Fluidized spray drying
Dissolution2053000500Agglomeration
Dissolution20530001000Compacting
Dissolution502010020Spray drying
MaxTypicalMaxMin
ReleaseFlavour load(%)
Particle size (µm)
Technology
Adapted from Uhlemann (2002)
M Schultz, Flanders' Food Technology Day 201088
Flavour Delivery SystemsExamples
Spray-dried powders
Core-shell capsules
Oil +flavor
Shell made from a complex coacervate (often, with gelatin).
Shell is chemically or enzymatically cross-linked.
Carrier (usually complex carbohydrates, water-soluble or water-swellable).
Flavor droplets
M Schultz, Flanders' Food Technology Day 201099
Matrix capsules
Coated granules
Flavour Delivery SystemsExamples (cont’d)
Core Material (medium-chain triglyceride, “MCT”)
Matrix material (e.g., calcium alginate)
Filler: additional diffusionbarrier + structural support
Coating for delayeddissolution (fat, or various polymers).
Core: flavor + carrier matrix; composition selected for fast or slow dissolution or swelling
M Schultz, Flanders' Food Technology Day 20101010
Flavour Delivery SystemsExamples (cont’d)
Oil phase(10-20%)
Water phase(80-90%)
flavour/oilweighting agents(colorants)
wateremulsifierpreservation systemcolorants
PRE-HOMOGENISATION
Particle Diameter (µm.)
Volume (%)
0
10
20
0
10
20
30
40
50
60
70
80
90
100
0.01 0.1 1.0 10.0
Particle Diameter (µm.)
Volume (%)
0
10
20
0
10
20
30
40
50
60
70
80
90
100
0.01 0.1 1.0 10.0
HIGH-PRESSUREHOMOGENISATION
Beverage Emulsions
M Schultz, Flanders' Food Technology Day 20101111
M Schultz, Flanders' Food Technology Day 20101212
Flavour Delivery Application ExamplesOverview of topics
I. Stabilisation of citrus flavours for long shelf life performance in dry powder applications
II. Controlled release systems in chewing gum
III. Flavour protection during thermal processing
IV. Long lasting cooling sensations
M Schultz, Flanders' Food Technology Day 20101313
Summary
Flavours are complex blends of compounds with different physical and chemical characteristics.
Traditionally, flavour encapsulation technologies provide means to capture, protect and release flavours in a controlled way taking into account the potential changes in flavour composition during processing, storage and application in foods and beverages.
Nowadays, these tasks are complemented by providing delayed or sequential release effects, protection during baking and frying procedures, and taste related effects like cooling sensation, sweetness enhancement and bitter masking.
Tailor-made solutions are possible in close cooperation between customers and flavour companies.
M Schultz, Flanders' Food Technology Day 20101414
Bibliography
GM Shepherd, Smell images and the flavour system in the human brain. Nature 444(2006) 316-321
J Chandrashekar, MA Hoon, NJP Ryba, CS Zuker, The receptor cells for mammalian taste. Nature 444 (2006) 288-294
W Grab, Blended Flavourings. In: E Ziegler, H Ziegler (Eds), Flavourings, Wiley-VCH, Weinheim 1998
J Uhlemann, B Schleifenbaum, H-J Bertram, Flavor encapsulation technologies: An overview including recent developments. Perfumer & Flavorist 27 (2002) 52-61
J Ubbink, A Schoonman, Flavor Delivery Systems. In: Kirk-Othmer Food and Feed Technology, Wiley, 2008, Vol. 1, 616-652
M Schultz, Flanders' Food Technology Day 20101515 Presentation title and date