Microencapsulación de sabores mediante secado por aspersión

Abstract

The flavor microencapsulation by spray drying has become in recent decades a topic of great interest in food and pharmaceutical industry, due to the advantages of these products preventing rust and evaporation of the flavor over time and making possible its incorporation into powders. The present study was aimed at the flavors microencapsulation commonly used in food and pharmaceutical industries as well as verifying the effectiveness of the microencapsulation process and that this does not affect the subsequent flavor redispersion. As a result it was found that adequate performance of the process is achieved; the effectiveness of the microencapsulation process was shown by infrared spectroscopy. In addition it showed that the microencapsulation process involved the formation of a nanoemulsion after flavor redispersion, ensuring homogeneity of the product flavor.