Description
Liposome encapsulation forms phospholipid bilayer vesicles that can carry both hydrophilic and hydrophobic flavor compounds.
Technical
Upon hydration above the lipid's gel‑to‑liquid crystalline transition temperature, phospholipid molecules self‑assemble into bilayer vesicles; extrusion or sonication then narrows the size distribution. By adjusting lipid composition, cholesterol content, and processing temperature, chefs create stable, flavor‑protected micro‑packages that release volatiles only when triggered by saliva or heat.
Science
Primary Reaction
Self‑assembly of phospholipid molecules into bilayer vesicles during hydration above the lipid transition temperature.
Sensory Profile
Aroma ()
intenseburstingcontrolled-releasevolatilefreshencapsulatedlayered