Flavors can be straightforward and easy to deliver when highly water soluble, but can be more difficult when oil soluble, and therefore require delivery through emulsion or encapsulation systems. Oil soluble flavors can be delivered through either liquid emulsions or powder format. Both methods have their challenges regarding flavor stability. Liquid emulsions are required to not only be stable in concentrated form, but also in the diluted finished beverage. Powdered flavors are most commonly produced by either spray drying or plating, and the materials and processing conditions used during their production may impact stability and shelf life.
During this session, attendees will learn about the technical considerations in selecting ingredients for stable flavor emulsions and encapsulants, and discover a landscape of available materials to address these challenges.