Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010

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1 Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-,

2 Flavours Complex Blends of Compounds Providing Aroma and Taste Shepherd (06) 2 M Schultz, Flanders' Food Technology Day

3 Flavours Complex Blends of Compounds Providing Aroma and Taste Chandrashekar (06) 3 M Schultz, Flanders' Food Technology Day

4 Compound Alcohols 1-Butanol 2-Methyl butanol 1-Hexanol Esters Amyl acetate Apple 0 Banana Pear 0 40 Pineapple 1 Flavours Complex Blends of Compounds Providing Aroma and Taste Isoamyl acetate Ethyl butyrate Amyl butyrate Heptyl acetate Ethyl-2-methyl butyrate Allyl caproate Citronellyl acetate Flavour ingredients differ in their physical and chemical properties: Solubility Aldehydes Hexanal (E)-2-Hexenal Volatility Partitioning coefficient Benzaldehyde Others Reactivity Vanillin 1 1 Eugenol Ethanol Grab (1998) 4 M Schultz, Flanders' Food Technology Day

5 Flavour Delivery Systems The missing link between flavours and food A Flavour Delivery System provides the missing link between an (often) hydrophobic flavouring and the (usually) aqueous food base. It can support dissolution or dispersion of flavourings in foods and beverages. In flavour encapsulation, the delivery system provides a physical barrier between the flavour and the environment to fulfill a number of additional functions: Protect flavouring from oxidation, moisture uptake, evaporation even under harsh environmental conditions (food processing, freeze-thaw cycles ) Controlled or triggered release impact, time-intensity profile, temperature, ph, shear Separate incompatible flavour constituents to avoid adverse reactions M Schultz, Flanders' Food Technology Day

6 Flavour Delivery Systems Life Cycle Flavour House Production CAPTURE Transport Storage 6-12 (24) months Food Processor Retail Transport Food production Food product storage PROTECT Consumer Food preparation Consumption RELEASE 6 M Schultz, Flanders' Food Technology Day

7 Flavour Delivery Systems Overview of encapsulation technologies Technology Particle size (µm) Flavour load (%) Release Min Max Typical Max Spray drying 0 0 Dissolution Compacting Dissolution Agglomeration Dissolution Fluidized spray drying Dissolution Continuous fluidized bed granulation Dissolution Rotor granulation 0 00 Dissolution Extrusion Dissolution Coacervation Mechanical, Diffusion Submerged nozzle Dissolution, Mechanical Spray chilling 0 Temperature Molecular inclusion 0 Moisture Adapted from Uhlemann (02) 7 M Schultz, Flanders' Food Technology Day

8 Spray-dried powders Flavour Delivery Systems Examples Flavor droplets Carrier (usually complex carbohydrates, watersoluble or water-swellable). Core-shell capsules Oil + flavor Shell made from a complex coacervate (often, with gelatin). Shell is chemically or enzymatically cross-linked. 8 M Schultz, Flanders' Food Technology Day

9 Flavour Delivery Systems Examples (cont d) Matrix capsules Matrix material (e.g., calcium alginate) Core Material (mediumchain triglyceride, MCT ) Filler: additional diffusion barrier + structural support Coated granules Core: flavor + carrier matrix; composition selected for fast or slow dissolution or swelling Coating for delayed dissolution (fat, or various polymers). 9 M Schultz, Flanders' Food Technology Day

10 Flavour Delivery Systems Examples (cont d) Beverage Emulsions Oil phase (-%) flavour/oil weighting agents (colorants) PRE-HOMOGENISATION Volume (%) 0 HIGH-PRESSURE HOMOGENISATION Volume (%) Water phase (80-90%) water emulsifier preservation system colorants Particle Diameter (µm.) Particle Diameter (µm.) M Schultz, Flanders' Food Technology Day

11 11 M Schultz, Flanders' Food Technology Day

12 Flavour Delivery Application Examples Overview of topics I. Stabilisation of citrus flavours for long shelf life performance in dry powder applications II. Controlled release systems in chewing gum III. Flavour protection during thermal processing IV. Long lasting cooling sensations 12 M Schultz, Flanders' Food Technology Day

13 Summary Flavours are complex blends of compounds with different physical and chemical characteristics. Traditionally, flavour encapsulation technologies provide means to capture, protect and release flavours in a controlled way taking into account the potential changes in flavour composition during processing, storage and application in foods and beverages. Nowadays, these tasks are complemented by providing delayed or sequential release effects, protection during baking and frying procedures, and taste related effects like cooling sensation, sweetness enhancement and bitter masking. Tailor-made solutions are possible in close cooperation between customers and flavour companies. 13 M Schultz, Flanders' Food Technology Day

14 Bibliography GM Shepherd, Smell images and the flavour system in the human brain. Nature 444 (06) J Chandrashekar, MA Hoon, NJP Ryba, CS Zuker, The receptor cells for mammalian taste. Nature 444 (06) W Grab, Blended Flavourings. In: E Ziegler, H Ziegler (Eds), Flavourings, Wiley-VCH, Weinheim 1998 J Uhlemann, B Schleifenbaum, H-J Bertram, Flavor encapsulation technologies: An overview including recent developments. Perfumer & Flavorist 27 (02) 2-61 J Ubbink, A Schoonman, Flavor Delivery Systems. In: Kirk-Othmer Food and Feed Technology, Wiley, 08, Vol. 1, M Schultz, Flanders' Food Technology Day

15 1 M Schultz, Flanders' Food Presentation Technology title Day and date

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