A model of flavor release from encapsulated flavor particles immersed in water has been developed that correlates well with experimental data. Flavor release from particles was determined by measuring both the quantities released from the particle to water and from water to air in the headspace. The model presented here predicts a very different release with time from the encapsulated flavor if the particle develops a hydrogel at the surface (swelling) compared to gradual erosion. Controlled heating showed more retention of flavor when the particle swells compared to a more rapid flavor release under conditions of particle erosion.

The water sorption isotherms are exploited here for maltodextrin-based perfume-delivery systems with the aim of predicting water vapor stability of the samples at a given temperature. A combination of Couchman (glass-transition temperature) and Guggenheim-Anderson-deBoer (GAB) (fraction of water condensed) models is shown demonstrating important information hidden in a simple sorption experiment (rate of loss of perfume by diffusion and capacity to retain volatiles under humid air conditions). Pure maltodextrin and maltodextrin loaded with apolar and polar perfume components are treated using the same developed methodology. It is shown that apolar molecule release from classical carbohydrate spray dry particles follows a zero-order kinetic.