In 1971 it was estimated that more than 15,000,000 lb of dry flavors were produced domestically (5). This figure has at least tripled. The primary reason for flavor encapsulation is still to provide a dry form for liquid materials, but as technology has advanced, encapsulated flavors have been developed to provide outstanding flavor rendition, excellent protection from degradation through oxidation, and reduced or controlled volatility to the extent that significant economies can be achieved by reducing high temperature losses through evaporation of expensive flavoring ingredients. Technology has been applied to flavors as diverse as citrus oils, menthol, oleoresins of spices and herbs, cinnamaldehyde, peppermint, natural and artificial cheese and seafood flavors, and many other (2,5).

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