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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Micro‑encapsulated aroma release delivers volatile flavor molecules on demand through heat‑triggered or shear‑activated release.
Origin: Japanese (1970s) — Japan
See full technique reference →Spray‑drying with a maltodextrin carrier forms a porous matrix that entraps aroma compounds; the matrix collapses when heated to 70–80 °C, releasing the volatiles. Moisture below 5 % and shear rates under 2000 rpm preserve capsule integrity, while exposure to high humidity or temperatures above 100 °C degrades sensitive molecules and generates off‑odors.
Primary Reaction
Dehydration and matrix formation during spray‑drying encapsulates volatile aroma compounds
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