A A C C   2 0 0 0   A n n u a l   M e e t i n g

Microencapsulation in beta-cyclodextrin (BCD) has been recognized as one of the most effective methods for protecting flavors against oxidation, heat degradation, and evaporation. Numerous studies have illustrated the efficacy of using BCD alone as carrier. In this study, we evaluated an alternative approach by using a multi-carrier system of BCD with emulsifying n-octenylsuccinated (OSAN) starch and corn syrup solids (CSS) for flavor encapsulation. Three citrus oils (lime, lemon, and orange) were spray dried using a series of blended matrices. Properties of the resultant products were analyzed and compared. Similarities as well as differences were observed among the spray dried flavors. For instance, while the actual loading and the total oil recovery of the oils varied in accordance with the formulated loading, each flavor exhibited a distinct pattern of variation. Other data related to oxidation stability, sensory performance, reconstituted emulsion quality, and the flavor component profile also revealed unique characteristics of these encapsulation products. In summary, our results demonstrate that the combined use of BCD with starch and CSS, upon optimization, can be a more efficient and economical way for flavor encapsulation via spray drying.