CFC Flavor Application & Processing Technology 1

Question 1

The primary purpose of microencapsulation in flavor technology is to:

Accepted Answer

Protect volatile compounds and enable controlled release

Answer

Increase flavor color intensity

Answer

Improve flavor solubility in alcohol

Answer

Reduce regulatory labeling requirements

Question 2

Spray drying for flavor encapsulation most commonly uses which carrier material?

Accepted Answer

Modified starch or maltodextrin

Answer

Polyethylene glycol

Answer

Carrageenan

Answer

Calcium alginate beads

Question 3

Coacervation as a flavor encapsulation method involves:

Accepted Answer

Phase separation of a polymer coating that deposits around the flavor core

Answer

High-shear homogenization of oil-in-water emulsions

Answer

Freeze-drying a flavor solution under vacuum

Answer

Hot melt extrusion of flavor through a die

Question 4

Which property is most critical when selecting a wall material for flavor encapsulation?

Accepted Answer

Compatibility with the core and oxygen barrier performance

Answer

Electrical conductivity

Answer

Magnetic permeability

Answer

Optical transparency

Question 5

Emulsified flavor systems require an emulsifier because:

Accepted Answer

Flavor compounds are typically lipophilic and must be stably dispersed in aqueous food systems

Answer

Emulsifiers contribute desirable aroma directly

Answer

Emulsifiers function as antioxidants in all systems

Answer

They raise the vapor pressure of flavor compounds

Question 6

Heat-triggered release of encapsulated flavors is most relevant in which food application?

Accepted Answer

Baked goods and hot beverages

Answer

Cold-brew coffee beverages

Answer

Refrigerated dairy drinks

Answer

Frozen desserts