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METHOD OF ENCAPSULATING FLAVOURS AND FRAGRANCES BY CONTROLLED WATER TRANSPORT INTO MICROCAPSULES
METHOD OF ENCAPSULATING FLAVOURS AND FRAGRANCES BY CONTROLLED WATER TRANSPORT INTO MICROCAPSULES
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机译:通过将水控制入微囊来保鲜风味的方法
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摘要
A method of encapsulating an amphiphilic flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.
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