Development and Characterization of Encapsulated Spice Oleoresin Powders by Spray Drying

Spices are essential ingredients that enhance the flavor of culinary dishes. However, the low water solubility and susceptibility to degradation limit their use in the food industry. This study focused on extracting flavors from five different spices into oleoresin and blending them to achieve a uniform flavor. Then, a fully water-soluble carbohydrate coating was developed to encapsulate and protect these flavors. The outcome is a spice oleoresin powder that retains over 90% of the flavors even after three months. This innovative approach facilitates the incorporation of spices into many food products, enhancing the convenience of incorporating spices among spice-loving consumers.