Description
Nanoemulsion flavor encapsulation uses high‑energy homogenization to create oil‑in‑water droplets 20–200 nm for controlled flavor release.
Technical
The process relies on surfactants such as Tween 80 or lecithin to reduce interfacial tension below 10 mN m⁻¹, enabling stable droplet formation. Thermodynamic stability is governed by Ostwald ripening driven by solubility gradients, while mechanical stability is affected by creaming due to density mismatch. Proper surfactant concentration above the critical micelle concentration and controlled temperature prevent phase separation.
Science
Primary Reaction
Emulsification of oil into water via high‑energy homogenization, forming nano‑scale droplets stabilized by surfactants.
Sensory Profile
Aroma ()
fragrantintensevolatilesubtlesmoothconcentratedlingering