Sorption and partition coefficients of varoius compounds into PE are highly correlated to molecular structure and are greatly influenced by the presence of oil in solution, but not sucrose. Solubility parameter modeling yielded good correlation values for predicting sorption losses. As oil levels increase, differences between compounds become less significant. For compounds most preferentially absorbed by PE, addition of oil greatly reduced flavor loss. Flavors incorporated into an oleoresin could be added to make a beverage resistant to flavor scalping.
Homogenization is required to disperse the oil and some cloudiness results.