Food+Flavors?

=From the article "//New ways to deliver flavors//"=

**1. Discuss the advantages of encapsulation of flavoring materials in food appilications.**
a) Encapsulation protects the flavors from heat, moisture and acidity which can cause them to degrade. b) The flavors exhibit increased shelf life in the food product and better delivery when it is consumed. c) encapsulation can prevent flavor materials from reacting with other ingredients in the product matrix, thus avoiding undesirable reaction. d) It can provide a means of controlled delivery, so that the flavor releases at a certain point: during microwaving, during reconstitution, during chewing. This means that we can control when to release the flavors.

**2. State 2 things to be established when developing flavors for microwave systems. **
a) the profile desired (At which point that you wish the flavors to be released)

b) linkage of the profile to the interaction with microwaving.