Abstract: Spray-dried flavor compositions are provided. The stable spray-dried flavor compositions include a water-soluble matrix including a filler; at least about 1% of a fat component encapsulated in the matrix, based on the total weight of the matrix; and a combination of soluble rice bran and oat oil, the combination providing emulsification and improved antioxidant activity for the spray-dried flavor compositions.

Abstract: Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble matrix including from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix. The emulsifier is dextrin and the filler is potato maltodextrin.

Abstract: Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble foodstuff matrix including from about 0.1% to about 60% emulsifier and from about 40% to about 99.9% filler, based on the total weight of the foodstuff matrix; and at least one active component encapsulated in the foodstuff matrix. The emulsifier is potato protein and the filler is selected from the group consisting of glucose syrup, soluble fibers and mixtures thereof.

Abstract: A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles.

Abstract: A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles.

Abstract: A process for preparing free-flowing and, during handling, dust-free microparticles. The particles are at least 90% by weight, have a diameter of 100-400 &mgr;m, and contain one or more active ingredients in a glassy matrix. Generally, the process of the invention comprises the steps of (1) preparing an aqueous solution of the matrix materials, (2) mixing the flavor into the aqueous solution with stirring to form an emulsion or suspension, (3) spraying the emulsion in a spray drying tower under a supply of hot air to quickly create a semi-solid skin allowing outtake of moisture (water), and (4) subsequently subjecting the resulting particles to continued drying at lower temperatures in a fluid bed.