Flavor and fragrances are commonly used in food and cosmetic industries. They are known to be rather volatile, thermally and/or chemically unstable, sensitive to oxygen, light and radiations. An effective approach to protect them is by encapsulation into a carrier matrix. This would give the advantages of prolonging their shelf life, controlling or delaying their release in the body, protecting them from the environment, masking bad taste and protecting them from undesirable interactions.
Various encapsulation techniques have been used to entrap flavor and fragrances into a solid matrix. Even though spray drying is often the first choice, freeze drying and prilling by vibration also offer some non negligeable advantages and should be considered as well when talking about protecting flavor and fragrances.
Find out about the use of Buchi instruments in the microencapsulation of flavours and fragrances.
Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer
Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels
Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Do you have a specific question regarding protein based formulation? We have specialists who will quickly and efficiently provide you with competent application support or a feasibility study specifically tailored to your needs. Get in contact with our team via application@buchi.com or participate in our advanced chromatography trainings and bring your sample, that we can find the right solution for your specific separation problem. Register for training | 
