Food Ingredient As Encapsulating Agent TRIZ Cases
- Encapsulated Flavor Capsules Prevent Lipid Diffusion
Flavor capsules containing microorganisms and matrix components retain hydrophobic flavors within lipid environments.
- Alginate Matrix Particles with Filler for Surface Oil Control
Incorporating microcrystalline cellulose into alginate matrices prevents surface oil migration, ensuring controlled release of encapsulated flavors.