Description
Micro‑encapsulation of flavors is a technique that protects volatile flavor compounds by entrapping them within a protective matrix.
Technical
The process relies on physical or chemical interactions such as spray‑drying, coacervation, freeze‑drying, or high‑pressure homogenization to form microcapsules. Encapsulation efficiency depends on temperature, pH, pressure, and particle size, while release kinetics are governed by matrix permeability and storage conditions.
Science
Primary Reaction
Encapsulation of volatile flavor molecules within a polymeric or inorganic matrix via rapid drying, phase separation, or pressure‑induced emulsification.
Sensory Profile
Aroma ()
citrusfloralearthyumamitrufflevanillaspicyherbalwoodyfruity