Microencapsulation of l-menthol by spray drying and its release characteristics

Controlled release of food constituents is currently receiving highest interest. This study aimed to better understand some of the processing and storage conditions. Decrease in emulsion droplet size led to increased flavor retention during spray drying. Interesting electron-micrographs of the spray dried capsules are provided as well as data on water absorption isotherms and release rate constants vs. storage temperatures. Clear industrially relevent data regarding capsule size, matrix, material, water activity and temperature during storage are provided.