Encapsulation performance of proteins and traditional materials for spray dried flavors

Keyphrases

• (E)-2-hexenal 25%
• Aldehydes 50%
• Citral 25%
• Enzymatic Browning 50%
• Flavor Encapsulation 25%
• Flavor Loss 25%
• Flavor Retention 50%
• Gum Acacia 75%
• High Retention 25%
• Infeed 50%
• Limonene 50%
• Limonene Oxidation 75%
• Modified Starch 50%
• Sodium Caseinate 25%
• Soy Protein Isolate 25%
• Spray Drying 25%
• Traditional Materials 100%
• Trans-cinnamaldehyde 25%
• Unsaturated Aldehyde 25%
• Whey Protein Isolate 75%

Food Science

• Sodium 100%
• Soy Protein 100%
• Spray Drying 100%