Encapsulated FlavoursNew Horizons for the Delivery of Aroma and Taste

Flander’s Food Technology Day, Brussels, September 29-30, 2010

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FlavoursComplex Blends of Compounds Providing Aroma and Taste

Shepherd (2006)

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FlavoursComplex Blends of Compounds Providing Aroma and Taste

Chandrashekar (2006)

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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

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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

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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

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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)

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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

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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

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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

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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

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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.

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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

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