Factors affecting the release of flavor encapsulated in carbohydrate matrixes

The effects of water content and tempeature variation on the release of fla vor components into the headspace over flavors, encapsulated by an extrusio n process, in low water content carbohydrate matrixes is studied. The large st amounts of release occurred when the matrix was above its glass transiti on temperature, whether this was due to increased water content or elevated temperature. Under these conditions up to 70% of the sucrose in the matrix crystallized over a period of 10 days, as quantified using Fourier transfo rm Raman spectroscopy. Smaller amounts of headspace release occurred when t he water content of the encapsulated flavor system was decreased from 3.5 t o 3.1% w/w. Small amounts of release occurred from the "as prepared" materi als, which were associated with the presence of small amounts of unencapsul ated flavor oil with direct access to the headspace. It was concluded that release due to matrix permeability was relatively slow as compared with the above mechanisms.