Description
Encapsulation using natural polymers protects proteins, fats, and bioactive compounds by forming hydrogel matrices that control release and stability.
Technical
The process relies on ionic or covalent crosslinking of biopolymers such as alginate, pectin, chitosan, gelatin, and carrageenan. Temperature, polymer concentration, and crosslinker levels dictate gel strength and encapsulation efficiency, while rapid cooling or heating induces phase transitions that lock the core material within the matrix.
Science
Primary Reaction
Polymer crosslinking via ionic interactions or covalent bonding to form hydrogel networks
Sensory Profile
Aroma ()
smoothneutralmildearthysubtleclean
Origin & History
Civilization
Japanese and French chefs