Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification

Flavor perception plays a significant role in driving consumer preference for diverse global markets of food and beverage products. As a result, the extension of microencapsulated flavors into food and beverage products has become an important focus within the fields of food science and food processing. A number of classical and contemporary examples of microencapsulation technology have yielded flavor delivery systems that provide the following benefits: flash point tempering of liquid flavor systems as they are converted into a dry form, increased resistance to oxidation and light exposure, increased shelf-life stability, improved retention of volatile flavor components, precise particle size control, ability to impart textural properties, and the ability to mask off-flavors and off-tastes associated with health and wellness ingredients. There are numerous challenges associated with the microencapsulation of flavor and sensitive ingredients, and, therefore, flavor formulators and microencapsulation processors must make use of appropriate encapsulation materials and techniques.