News > Encapsulation of Natural Flavors: How to Preserve the Sensory Profile?

Natural flavors are highly valued in the food, beverage, and nutraceutical industries, but they are also volatile and sensitive to heat, oxygen, and light. These factors complicate storage and compromise the sensory integrity of the final product. Spray drying encapsulation is an effective strategy to protect these fragile compounds and ensure stability during processing and use.

 

How does spray drying encapsulation work?

• The solution or emulsion containing the flavor and an encapsulating agent is atomized into a chamber with hot air.

• Water evaporates quickly, forming solid particles containing the flavor.

• These encapsulated particles protect the compound until the moment of release.

 

Commonly used encapsulating agents:

• Gum arabic – excellent emulsifier and provides strong protection for volatiles.

• Maltodextrin – cost-effective, good solubility, but low retention capacity.

• Cyclodextrins – encapsulate hydrophobic compounds, forming stable complexes.

 

Benefits:

• Thermal and oxidative stability

• Longer shelf life

• Enhanced sensory performance in the final product

• Easy application in dry foods, capsules, or tablets

 

Practical applications:

• Citrus flavors in instant beverages

• Aromatic extracts for candies, yogurts, soups

• Volatile compounds in powdered nutraceuticals and cosmetics

 

The encapsulation of natural flavors via spray dryer is a powerful tool to ensure the sensory performance and stability of complex products. Labmaq develops ideal equipment for this application and can support you in the development of your formulation.