Abstract
The objectives of this paper are to: (1) present a brief overview of established flavor encapsulation techniques; (2) describe an alternative based on physical adsorption of flavors onto the surface of highly porous carbohydrates; (3) provide a literature review of the porosity of carbohydrate food ingredients; (4) describe methods to produce microporous carbohydrates; and (5) propose potential applications for the use of these novel flavor carriers.
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