Description
Flavor encapsulation uses micro‑ and nano‑scale carriers to protect volatile or thermolabile flavor compounds and release them on demand.
Technical
The process relies on physical entrapment mechanisms such as spray‑drying, coacervation, liposome formation, and nanoemulsion generation. Each method creates a shell or matrix that isolates the flavor, stabilizes it against heat, light, or oxidation, and can be engineered to rupture under specific triggers (temperature, pH, shear). The chemistry involves interactions between the flavor molecules and encapsulating polymers or lipids, often driven by phase separation, interfacial tension reduction, or solvent exchange.
Science
Primary Reaction
Physical encapsulation of volatile flavor molecules within a carrier matrix
Sensory Profile
Aroma ()
Origin & History
Civilization