The effect of a dispersed oil phase on the retention of volatile acetates was investigated for spray drying of aqueous sucrose solutions. Particular attention was given to the region close to the atomizer. Suspended oil droplets were found to affect volatiles retention in two ways-through extraction and sequestering the volatiles against loss, and indirectly through an Increase in both the average drop size and the spread of drop sizes. The effects of drop-size distribution can be largely accounted for by correlating volatiles retention with the percent water evaporation or by using a computerized model based upon the transport characteristics of drops of different sizes. The extractive effect can be accounted for by a simple model based upon a rate limit due to diffusion in the aqueous phase. This model can also incorporate the effect of the oil phase in suppressing aroma response in a reconstituted food product.

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