Description
Reduced‑pressure infusion drives aromatic molecules into protein or polysaccharide gels rapidly.
Technical
Applying a vacuum (‑0.15 to ‑0.2 MPa) at low to moderate temperatures (4–30 °C) enhances the diffusion coefficient of volatile aromatics, cutting infusion times from hours to minutes. Careful control of gel protein concentration (>4 % w/w) prevents matrix collapse, while avoiding high‑temperature, high‑vacuum conditions that denature gelatin. The method is ideal for precise flavor placement in 3‑D printed or molded gel structures.
Science
Primary Reaction
diffusion‑driven mass transfer under reduced pressure
Sensory Profile
Aroma ()
herbaceouscitrusypineyfloralearthyfreshbright
Origin & History
Civilization