Description
Flavor encapsulation protects volatile aromas and controls release in culinary preparations.
Technical
Spray‑drying forms a carbohydrate shell around volatile compounds, while high‑shear emulsification creates fat‑in‑water droplets stabilized by lecithin or xanthan gum. Liposomal vesicles of citrus oils are produced at mild pH and temperature, releasing flavor over time.
Science
Primary Reaction
Encapsulation of volatile flavor compounds via spray‑drying, emulsification, and liposomal formation
Sensory Profile
Aroma ()
intactintenseprotectedvolatilefloralbrightlayered
Origin & History
Civilization
Japanese and French