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Open Access Flavors & Fragrance Delivery Systems

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This article focusses on the art of encapsulating flavors and fragrances into carrier materials, emphasizing the scientific challenges imposed by the particular nature of these essentially volatile encapsulants. The expected benefits of F&F delivery systems are discussed in terms of protection against ageing, enhanced impact during use and sustained release from substrates. Special attention is given to the preparation and use of hydrophilic delivery systems based on carbohydrates. The discussion is illustrated by selected applications of current delivery systems in the fields of flavor formulations and perfumed laundry care detergent powders.

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Keywords: CONTROLLED RELEASE; DELIVERY SYSTEM; ENCAPSULATION; FLAVORS; FRAGRANCES; PROTECTION

Document Type: Research Article

Publication date: May 1, 2001

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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