What You Need to Know
Microencapsulation involves the use of emulsifiers, surfactants, and encapsulating agents to create a stable microcapsule, and can be achieved through various methods, including spray drying, freeze-drying, and extrusion. The process can enhance the stability, shelf life, and bioavailability of food ingredients, and create novel textures and flavors.
Steps
- 1.
Molecular caviar (Spain): Creates flavor bursts through spherification encapsulation
- 2.
Instant soup powders (Japan): Protects volatile aromas until reconstitution
- 3.
Vitamin-fortified chewing gum (United States): Controls nutrient release during mastication
The Science
Primary Reaction
encapsulation