Solvent Dehydration

This encapsulation method involves the preparation of a flavor emulsion or solution with the same polymeric hy-drocolloidal coatings used in making spray-dried flavors. The emulsions are homogenized and atomized directly into polar solvents such as isopropenol, ethanol, glycerin, or polyglycols, which act to dehydrate the aerosol particles. Resulting microcapsules are recovered by filtration and vacuum dried at low temperatures (8). The technique offers the benefit of tighter protected flavor capsules, somewhat higher payloads than spray drying, and excellent flavor rendition. On the down side processing equipment is expensive and specialized and processing costs are significantly higher than with spray drying.

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