Description
Microencapsulation is a process of encapsulating small particles or molecules within a thin layer of a material to control the release of the encapsulated substance.
Technical
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.
Science
Primary Reaction
encapsulation
Sensory Profile
Aroma ()
neutralsubtlecleanmildunobtrusive
Wine Analogy
Like tannin encapsulation in aged red wines that release flavor gradually
Coffee Analogy
Similar to flavor-locked coffee beans that release aromas only when ground