Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
DENG Jing-jing, PENG Jiao-feng. Encapsulation technology applied in new form flavors[J]. Science and Technology of Food Industry, 2018, 39(7): 308-314. DOI: 10.13386/j.issn1002-0306.2018.07.056
Citation: DENG Jing-jing, PENG Jiao-feng. Encapsulation technology applied in new form flavors[J]. Science and Technology of Food Industry, 2018, 39(7): 308-314. DOI: 10.13386/j.issn1002-0306.2018.07.056
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Encapsulation technology applied in new form flavors

    Abstract
  • The difference between new form flavors and traditional liquid flavors is the application of encapsulation technology. Flavors and fragrances are encapsulated in the wall materials with various methods and processes,which may give the flavors protection and superior performance. Five new form flavors are summarized:molecular capsule flavor, nano-capsule flavor, microcapsule flavor,granule flavor and bead flavor.
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