What You Need to Know
The encapsulating matrix typically consists of maltodextrin and whey protein isolate cross‑linked with genipin, forming a covalent network that resists moisture migration. The cross‑linking reaction between genipin and lysine residues in whey protein generates a stable, oxygen‑impermeable barrier. The low‑pressure environment (0.02 bar) reduces dissolved oxygen, while the sealing temperature of 120 °C for 30 s ensures hermetic closure.
The Science
Primary Reaction
Cross‑linking of genipin with lysine residues in whey protein