Description
Nanocapsulation enhances flavor release and stability by encapsulating flavor molecules within nanoparticles.
Technical
The process involves emulsification, homogenization, and cross-linking to form stable nanoparticles, using biodegradable materials like lipids, proteins, and polysaccharides. This technique can improve flavor release by up to 10-fold and extend shelf life by up to 6 months.
Science
Primary Reaction
Encapsulation of flavor molecules within nanoparticles
Sensory Profile
Aroma ()
EnhancedIntensifiedComplexLayeredProlongedControlled
Origin & History
Civilization
Western
Era