Description
Micro‑encapsulated aroma release delivers volatile flavor molecules on demand through heat‑triggered or shear‑activated release.
Technical
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.
Science
Primary Reaction
Dehydration and matrix formation during spray‑drying encapsulates volatile aroma compounds
Sensory Profile
Aroma ()
savoryumamifruitysweetcomplexearthyfloralnuttyspicycaramelized