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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Laser‑induced flavor encapsulation uses nanosecond laser pulses to create localized heat that triggers rapid polymer cross‑linking, forming microcapsules that protect volatile flavor molecules.
Origin: Japanese (21st century) — Japan
See full technique reference →The 1064 nm laser generates photothermal hotspots raising temperatures to 200–400 °C in microdroplets, producing reactive radicals that initiate cross‑linking of polymer shells such as gelatin, alginate, or polyvinyl alcohol. This rapid phase‑change encapsulation occurs within 1–5 s, yielding stable microcapsules 10–50 µm in diameter that preserve flavor integrity.
Primary Reaction
photothermal radical‑initiated polymer cross‑linking
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Key Variables