Article ID Journal Published Year Pages File Type
6405179 LWT - Food Science and Technology 2012 7 Pages PDF
Abstract
► Flavors were spray chilled with an erythritol carrier to produce encapsulate powders. ► Inclusion of droplets within crystalline domains led to efficient encapsulation. ► The process affords a very low melt viscosity and does not require drying. ► The resulting powders were highly resistant to moisture sorption.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Spray chill encapsulation of flavors within anhydrous erythritol crystals
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