[ACS Symposium Series] Flavor Encapsulat
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Risch, Sara J.; Reineccius, Gary A.
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Article
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1988
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American Chemical Society
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Spray drying is the most commonly used technique for the production of dry flavorings. In spray drying, an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air. The atomized particles dry very rapidly, trapping volatile flavor constituents inside the droplets. Th