Description
Nanoencapsulation uses biodegradable carriers to protect and release flavor compounds during consumption.
Technical
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.
Science
Primary Reaction
Encapsulation of volatile flavor molecules within polymeric or lipid walls via spray‑drying or coacervation.
Sensory Profile
Aroma ()
intensecontrolledburstaromaticlingeringfocusedlayeredtargeteddelayedenhanced