Glossary
Encapsulation
By Theo Vance, Flavorist1 min read
What is flavor encapsulation?
Wrapping flavor droplets in a shell so they survive baking, storage and time, and only release when you want them to.
An unprotected flavor in a dry product is exposed to air, moisture and — if it gets baked or extruded — heat that will drive most of it off. Encapsulation puts a physical barrier in the way.
The main methods, cheapest first
- Spray drying — an emulsion is sprayed into hot air and the carrier forms a matrix around the droplets. Cheap, high volume, moderate protection. See spray drying.
- Fluid-bed coating — an existing particle gets coated in fat or a film. Good for controlling when the flavor releases, and for keeping reactive ingredients apart.
- Extrusion, or glass encapsulation — flavor trapped in a glassy sugar matrix. Excellent protection from air, long shelf life, highest cost.
When it releases
You choose the trigger to suit the product: dissolving in water for a drink powder, being chewed in gum or a chewy sweet, heat in a baked product.
Is it worth it?
Only where the alternative actually fails. A drink powder used up within its shelf life is often fine with a plain spray-dried flavor. A high-fat bar with an eighteen-month shelf life usually is not.