Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Microencapsulation is a process of encapsulating small particles or molecules within a thin layer of a material to control the release of the encapsulated substance.
Origin: modern (late 20th century) — global
See full technique reference →Microencapsulation involves the use of emulsifiers, surfactants, and encapsulating agents to create a stable microcapsule, and can be achieved through various methods, including spray drying, freeze-drying, and extrusion. The process can enhance the stability, shelf life, and bioavailability of food ingredients, and create novel textures and flavors.
Primary Reaction
encapsulation
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.