Microencapsulation of caramel flavor

For the primary emulsification, the caramel flavor (KM90202 or SY20733) was diluted to 50% using distilled water (DW). This was then mixed with MCT as a primary coating material and PGPR as a primary emulsifier at a constant ratio. The mixture was homogenized using a high-speed homogenizer (Ultra-Turrex T-25, Ika Werke & Co. KG, Staufen, Germany) at 17,500 rpm to obtain the primary emulsion (W/O phase). The primary emulsion was mixed with the secondary coating material, and this mixture was homogenized at 6,500 rpm to obtain the secondary emulsion (W/O/W phase). The secondary emulsion was spray-dried and microencapsulated with a spray drier (SD-100, Tokyo Rikakikai Co., Ltd., Tokyo, Japan). The spray drying conditions included a feed flow rate of 0.5 L/h, an inlet temperature of 170°C, an airflow rate of 0.70 m³/min, and an atomizing pressure of 50 kPa.