27
Jan
According to studies, many flavours lose their sensory profile after being used in a food product. Some of the fundamental causes of this loss are limited retentivity and excessive volatility in harsh surroundings. Furthermore, it presents significant problems for food processors because the flavour is the ultimate trigger for consumers to buy again and again. As a result, the flavour industry relies on cutting-edge technologies to give the flavour longer shelf life. One of the most common flavour encapsulation methods. It is the trapping of flavour in a food product to protect it from evaporation, reaction or migration. After then,…