Optimised application properties of dry flavours
The encapsulation of flavours is used to improve their application properties and stability. A delayed release can also be reached in order to increase the flavour experience, for example in chewing gums or chewing sweets. When transferring a liquid flavour into a dry matter it is important to preserve the flavour profile. The flavour is largely maintained by careful granulation in the fluidised bed. The final product has an ideal structure, is dust-free and free-flowing, so that it is ideally suited for further processing.