Phospholipids

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Due to their amphiphilic nature, phospholipids are used as wall materials in microencapsulation technologies to protect sensitive ingredients and improve their stability and bioavailability:
Flavor and Fragrance Encapsulation: Encapsulate volatile flavors (e.g., essential oils, natural fragrances) in food products such as beverages, candies, and baked goods, preventing evaporation and degradation, and ensuring controlled release during consumption.
Nutrient Delivery: Microencapsulate sensitive nutrients (e.g., probiotics, omega-3 fatty acids, vitamins) to protect them from harsh processing conditions (heat, acid) and improve their absorption in the gastrointestinal tract. For example, phospholipid-based microcapsules in probiotic yogurt ensure probiotic survival through stomach acid.

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