Description
Vacuum‑seal micro‑encapsulation merges vacuum packaging with micro‑encapsulation to create a multilayer barrier that isolates food from oxygen and moisture.
Technical
The encapsulating matrix typically consists of maltodextrin and whey protein isolate cross‑linked with genipin, forming a covalent network that resists moisture migration. The cross‑linking reaction between genipin and lysine residues in whey protein generates a stable, oxygen‑impermeable barrier. The low‑pressure environment (0.02 bar) reduces dissolved oxygen, while the sealing temperature of 120 °C for 30 s ensures hermetic closure.
Science
Primary Reaction
Cross‑linking of genipin with lysine residues in whey protein
Sensory Profile
Aroma ()
neutralmildsweetcleansubtleproteinaceous
Origin & History
Civilization
Japanese