Encapsulation of Flavors in Emulsions for Beverages

Though stable in dilute form for very long periods of time, simple mono-emulsifier flavor emulsions based oil gum acacia or modified starch are fairly limited in their ability to provide functionality beyond simple dispersion. This review highlights many of the enhancements on traditional emulsions, ranging from new materials to novel combinations of materials and processes. The development of more sophisticated dispersion technologies employing complex mixtures of biopolymers as well as low molecular weight surfactants, and novel multilayered interfacial structures, is on an intersecting course with a growing need for enhanced emulsion functionality in beverages, such as controlled release, protection, taste masking, and targeted delivery. Novel raw materials, molecular assemblies, processes and applications are discussed in this review. (C) 2008 Elsevier Ltd. All rights reserved.