**10. Flavor retention and release**

It is essential that an edible coating be able to "catch" or hold on to Flavorings during the drying process. If Flavors are lost while being dried, the resulting Flavor will weaken and possibly lose its character balance. The possibility that a Flavor ingredient not preserved in the powder will be lost to the processing environment is a secondary worry about Flavor retention [77–80]. Modified food starches retain Flavor the best upon drying among the common edible coatings used in Flavor encapsulation. Excellent emulsifiers are modified food starches, and the quality of an emulsion greatly affects the Flavor preservation during spray drying [81]. Additionally, compared to 30–35% solids for acacia gum, modified food starches can often be employed at levels of 50–55% solids. Therefore, modified food starches and acacia gum should both result in good emulsions (and thus, good Flavor retention); however, modified food starches have the best Flavor retention since they may be utilized at a higher solid level, which also enhances Flavor retention [82]. High solid quantities of maltodextrins, corn syrup solids, or simple sugars (and their alcohols) are usually permissible, however, Flavor retention after drying is low due to these ingredients' poor emulsification abilities. The primary determining factors for Flavor preservation during drying are a suitable coating material's ability to emulsify and a high solid concentration at which they can be used.
