with household decision makers on laundry brand
purchase; panel self-assessment (for example with
deodorants); 5 controlled laboratory testing with
volunteers; expert evaluation or the Consumer Home
Use Test. 6
A targeted fragrance boost does not necessarily
always contribute to the consumer’s overall liking.
It takes the art of the best perfumers to create a
pleasing combination of free oil and encapsulated
fragrance; the right harmony will produce those
unmistakable responses in a consumer validation
test, such as: “Nothing beats slipping into freshly
laundered sheets for the first time. I can’t describe
it,” or “Fragrant clothes make me happy — if people
around you can smell you.”
Leveraging delivery systems for flavors
Development and innovation in the flavor industry is driven by consumer demand for fresh and
differentiating experiences in taste and release. This
compels customers to look for flavors and flavor
profiles that are authentic and as close as possible
to that of freshly prepared food. This has created a
significant opportunity to develop and apply innovative encapsulation technologies in the flavor sector.
Today, these systems are viewed as a key enabler
for future innovation in this area. The delivery
system is the essential bridge between the flavors
themselves, which are usually complex blends
of substances with very different chemical and
physical properties, and the beverage and final
foods, which are often aqueous environments.
One cannot be directly blended into the other, so
something else has to happen to unlock the full
potential of the flavor.
Traditional approaches include turning the flavor
into a suitable physical format such as an instantly
soluble powder, typically produced via a spray drying
process, 7 or emulsion8 that can be easily dissolved or
suspended in the food. The encapsulation technology creates a physical barrier around a flavor and
prevents it from reacting with the environment and
losing its original profile.
Furthermore, just as is possible with fragrance,
encapsulation allows the controlled release of flavor
in response to certain triggers. For example, granulation techniques can be used to create multiple-coated
particles, 9 in which flavor-enrobing matrices dissolve
slowly to give a slow release of flavor, for example in
chewing gum or in the cooking process.
The ability to make technological advances,
however, will depend on skill and innovation in
three key areas. First, in the selection of materials,
where there is a growing need to replace chemi-
cally modified ingredients with natural substances
and those that are more label-friendly. Second, the
industry must develop a foundational understanding
of how these materials behave in flavor applications;
and finally, it must also improve the efficiency and
sustainability of processing technologies.
When it comes to the material basis of delivery
systems, customers are always keen to make more
appealing declarations on the end product labels.
As an example, modified starches have historically
been used as encapsulation matrices in spray drying
thanks to the solubility in water and the ability to
form a robust encapsulating matrix around the
flavor. The challenge is now to either develop natural
starch-based materials, which can provide the same
performance, or research alternative materials from
A scientific approach to the understanding of
how materials behave is also essential. While much
The release of fragrance in capsules are released either by gentle friction, temperature,
humidity, ionic strength or light.