What You Need to Know
By encapsulating volatile aroma molecules in polymeric or lipid walls via spray‑drying or coacervation, chefs can control release triggered by temperature, pH, or enzymes. Encapsulation efficiencies of 80–95 % are achieved by optimizing core‑to‑wall ratio and solvent choice, while wall thickness dictates release time from seconds to hours.
The Science
Primary Reaction
Encapsulation of volatile flavor molecules within polymeric or lipid walls via spray‑drying or coacervation.