Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying

Spray drying is a common and useful unit operation for microencapsulation of food ingredients. Data on emulsion droplet size and on powder size on product stability provide conflicting results which makes a systematic study regarding these factors highly relevant. The data suggest that an optimal size of flavour powder should be selected for high retention during spray drying, stability during storage and for the ability to control release of flavour.