Description
Nanoparticle flavor encapsulation uses high‑pressure homogenization to trap volatile aromatics in surfactant‑stabilized nanoemulsion droplets.
Technical
The process relies on shear‑induced cavitation to disperse oil droplets into an aqueous phase, forming droplets 20–200 nm in diameter. Surfactants such as Tween 80 or soy lecithin lower interfacial tension and prevent coalescence, while exceeding the critical micelle concentration maximizes encapsulation efficiency. The resulting nanoemulsion protects aromatics from oxidation and evaporation, allowing controlled release during consumption.
Science
Primary Reaction
High‑pressure homogenization generates rapid shear and cavitation, dispersing oil droplets into the aqueous phase to form a stable nanoemulsion stabilized by surfactants.
Sensory Profile
Aroma ()