7. Emulsification and aroma fixation

Given their hydrophobic nature, the use of flavor compounds in aqueous media requires the preparation of oil-in-water emulsions.

On the other hand, flavoring compounds obtained in liquid form are, as we have already mentioned, subject to deterioration when exposed to air or water during storage for varying periods of time. The transition from liquid to solid form, which is easier to handle, at least for certain applications, also makes it possible to protect volatile compounds in the form of fixed, coated, encapsulated or complexed flavors.