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Spray drying is one of the oldest, most common, and economical techniques typically employed for producing dry powders from flowable feeds which can be a solution, dispersion, or even paste. In the food industry, spray drying technology has also been employed as a means for microencapsulation of food active ingredients such as oils, fragrances, and flavors. Spray drying as a microencapsulation technique provides several beneficial functionalities such as easing handling of liquid labile active compounds, enhancing solubility, improving stability, providing protection against degradation, controlling or delaying release, and masking unpalatable tastes or smells. This article reviews the latest findings and research works on microencapsulation of food core materials by spray drying. It is aimed to give an overview of the vast variety of food active compounds studied in this particular area of interest. This article is organized by the type of food core material, i.e., oil, flavors, antioxidants and polyphenols, nutrients, pigments, vitamins, and enzymes, to facilitate comprehensive discussion on physicochemically similar compounds. [ABSTRACT FROM AUTHOR]

The spray drying conditions affect the retention of flavor compounds in the mimetic rice flavor powder. The wall material is one of the factors of pronounced importance that dictates the flavor retention of the rice flavor powder during spray drying. In this study, we focused on making rice flavor powder by spray drying from mimetic rice flavor oil and the binary mixtures of α-cyclodextrin (α-CD) and highly branched cyclic dextrin (HBCD) as wall material. The composition of α-CD and HBCD influenced the flavor retention and the amount of surface oil on the resultant spray-dried powders. The optimum α-CD content was 67%, at which a spray-dried powder of the highest flavor retention and the least amount of surface oil was obtained. [ABSTRACT FROM AUTHOR]

Investigates powdery encapsulation of shiitake flavors, extracted from dried shiitake, by spray drying. Increase in flavor retention with an increase in drying air temperature and solid content; Decrease in flavor retention with an increase in dextrose equivalents of maltodextrin; Markedly increased flavor retention due to the use of α-cyclodextrin and maltodextrin in combination as an encapsulant.

Investigates the release characteristics of flavor from spray-dried powder in boiling water and the flavor retention in the rice after cooking. Simulation by Avrami's equation of the behavior of flavor release into the boiling water; Correlation between the retention of d-limonene and ethyl n-hexanoate in cooked rice with the flavor amount of spray-dried powder added.