Spray drying technology

Spray Drying micro encapsulating

Durarome by Firmenich

Symrise encapsulating

Spray Drying milk and coffee whiteners

Flavour concentrates are made into a fine emulsion that contains gum arabic or maltodextrin as carriers and spray dried in a similar manner to milk (see above)

With citrus flavours oxidation is a problem. The technology developed in California 40+ years ago is still the best " Permastable flavours" .

An emulsion of the citrus oils in a sugar glucose solution similar to boiled sweets is dribbled into cold alcohol where it solidifies. The solid fibre like strands are removed and ground to sugar size particles which are then rinsed with fresh alcohol. The resulting particles contain capsules of oil with a rather thick barrier and no surface oil leads to very long shelf life.

Spray drying of flavours

Encapsulating flavours  

Glass Encapsulating Patent

Flavor Encapsulation: Melt Extrusion and Melt Injection

By: Mike Porzio

Each encapsulation system brings with it a number of constraints, and the choice of the best-suited process is critical to a successful delivery of the encapsulated flavor.2 Melt extrusion and melt injection are two similar process systems. Unfortunately, some juxtaposition of these terms has occurred in the literature, which can lead to confusion. This article discusses the strengths, limitations and various applications of these two flavor encapsulation processes.

Nomenclature

Terms referring to extrusion encapsulation have been used interchangeably for similar but distinct processes. These terminologies include: extrusion, extrusion encapsulation, melt-extrusion, hot-melt extrusion, polymer-melt extrusion, glass encapsulation, melt encapsulation, melt-injection and Durarome process. The major distinction lies in the use of either a twin-screw extruder (melt extrusion and extrusion encapsulation) or the hard candy syrup-boil process followed by injection and cooling of the syrup flavor into a solvent bath (melt injection and Durarome process). A profile comparison of the two systems is found in T-2.

Other topics discussed: Early Commercial Systems: Melt Encapsulation; Melt Extrusion (Extrusion Encapsulation); Melt Extrusion and Pressure Cooling; Commercial Product Lines; Melt Injection (Durarome Process); Melt Injection—Static Pressure Cool: Pop Rocks; Summary: Extrusion Encapsulation

New encapsulating Technology from Fantastic Flavours.

 Flavours can be encapsulated without the need for a spray dryer. This low cost technology is based on proven science.

Emulsion technology

Soft drink flavour emulsions are widely used in cloudy soft drinks.

The oils usually citrus are weighed with SAIB or other permitted substances and emulsified in gum acacia. Its important to get an even particle size to maximise stability and prevent "ringing"

High pressure homiginisation is called for.

From time to time other emulsifiers have been used but the main one is still gum acacia.

Unweighted emulsions are used in the bakery industry, the advantage is no alcohol or other solvents .

 Extraction technology

Soluble essences can be made from the oil by extracting with alcohol/water mixtures. Then chilled and seperated. Propylene glycol can also be used. This technology is old but very effective, it relies on the partition coefficient of the flavouring components between the oil and the solvent.

The aldehydes(citral) and alcohols(linalool) in the oils are extracted into the more polar solvent. A double extraction is more efficient. Counter-current extractors are the most efficient for extracting flavours.

Carbon dioxide flavour extraction gives outstanding products but is restricted to high value products such as hops.

Spinning cone technology

A new technology called spinning column  developed in Europe for the production of heavy water and now used for flavour concentration has shown remarkable results for tea, coffee and mustard.

This column was developed for this application in Australia

With instant coffee a spray of coffee aroma is inserted in the jar before sealing.

Matching made easier ?

Only if your GC is functioning properly! (most are not set up correctly)

Those that use Kovat retention indices are more likely to give better results, because to use kovats your system must be perfect. Kovat retention indices

Retention Indices Lists  from Flavournet

Very low cost GLC equipment from Germany

This company (AK Kappenberg) makes what is a first, using your nose as the dectector.

The below Kovat table is from a great site "The Pherobase"

http://www.pherobase.com/

Kovats Retention Index of Organic Compounds

Now cover retention index of more than 7000 compounds in 17000 records

Click on the range below to view compounds listed

http://www.pherobase.com/

My experience has not been good with University GLC equipment most seem to have been damaged by students and not set up correctly.

Government R&D facilities while a little better are just not good enough for commercial flavour analysis. Flavour companies do have some of the best setups for GLC or GC/MS analysis but it all comes down to the operator and how fanatical he/she is in perfecting the system. So don't trust any analysis until it has been verified.

Assuming you have a good system, why waste your valuable time making matches by trial and error when you can jump to almost the end of the process (or at least half way) with a GC/MS analysis. SPME is great for aroma analysis of finished products!

While this will not give you the complete picture it helps and reduces the time spent on this process.

Flavour analysis a review. Very detailed

Exploring new methods of analysis

An analytical challange

SPME flavour analysis

GLC analysis of food aromas

Fiddling with Flavors: Making Healthy Bread Taste Better

Flavour analysis

Lemon Oil analysis

Chiral analysis

Aroma chemicals and their retention Index

Analysis of alcoholic beverages

Flavour Analysis and perception

Chromotgraphy

Distillation GLC

Distillation complete insight

Food and flavour analysis

Techniques for Aroma Analysis

How flavours behave in a food is very complex, so it is vital that you understand the food technology, composition and interactions of the flavoured food.

Acidity in soft drinks Titration

Caneola Oils

Glucoside flavour production

Maillard flavour production

Beverage encapsulation

DOSS

Flavoured Emulsions for drinks

Frozen Orange Juice production

Milk flavour

Glucosides Perfumery 

Gum Acacia verses starch

Silverson equipment

SAIB information

Flavour delivery

SAIB emulsions

DIFFERENT WATER FILTRATION METHODS EXPLAINED

Water Purification Technologies

Some chemicals may have different degrees of hydration in their molecule. For example, there are two degrees of hydration for citric acid: citric acid anhydrous, which does not contain any water molecule; and citric acid monohydrate, which contains 1 molecule of water. So, practically, if a formula calls for citric acid anhydrous in a solution and the pharmacy has in stock the citric acid monohydrate, the pharmacist must convert the weight of the chemical to account for the water weight.

It is important however to analyze each situation and check if it is appropriate to substitute the chemical in that specific formula. Not all chemicals in formulations may be exchanged since an improper substitution may cause a chemical reaction or even shorten the preparation stability and beyond-use-date.

Example:

To obtain the conversion factor to use the citric acid monohydrate instead of the anhydrous, you can use the following formula:

MW citric acid monohydrate
MW citric acid anhydrous

210.14 = 1.093
192.13

To obtain the conversion factor to use the citric acid anhydrous instead of the monohydrate, you can use the following formula:

MW citric acid anhydrous
MW citric acid monohydrate

192.13 = 0.914
210.14

In order to substitute citric acid anhydrous in a formula for citric acid monohydrate, for each mg of citric acid anhydrous, the pharmacist must weigh 1.093 mg of citric acid monohydrate instead.

In order to substitute citric acid monohydrate in a formula for citric acid anhydrous, for each mg of citric acid monohydrate, the pharmacist must weigh 0.914 mg of citric acid anhydrous instead.

Example Problem:

If a formula calls for 50 mg of citric acid anhydrous and the pharmacy only has citric acid monohydrate, the pharmacist must calculate:

50mg x 1.093 = 54.65mg