TITLE

Functionalized Flavors, Part II

AUTHOR(S)
Porzio, Mike
PUB. DATE
March 2011
SOURCE
Perfumer & Flavorist;Mar2011, Vol. 36 Issue 3, p26
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article focuses on the use of functionalized flavor systems to solve the specific product requirements in the flavor industry. It notes that commercial encapsulation technologies are used to provide functionalization, in which several areas must be considered including the control release properties, off-flavor masking, and thermal resistance in heated environments. It cites the functionalized flavors including spray dried fruit flavor for drinks, modulation, and reaction fried flavors.
ACCESSION #
58649014

 

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