Microencapsulation of emulsified hydrophobic flavors by spray drying

The retention of emulsified flavor during spray drying was investigated und er various compositions of feed liquid. Drying of the emulsion solution was carried out in a spray dryer. equipped with a centrifugal atomizer. The re tention of d-limonene during spray dying was nearly hundred percent indepen dent of the composition of the feed liquid, whereas the retention of ethyl butyrate emulsified by gum arabic (GA) was much lower (0-20%). The retentio n of ethyl butyrate was markedly dependent on the concentration of maltodex trin and the type of emulsifier, indicating that the stability of emulsion is a controlling factor for flavor retention. The use of mixing emulsifiers , adjusting of density of ethyl butyrate, and the addition of 1% gelatin we re quite effective procedures to improve the retention of ethyl butyrate. p articularly when emulsified by GA.