Microencapsulation methods suitable for fragrances

With a few exceptions, the process almost always begins with an oil-in-water emulsion, in which the fragrance acts as the oil phase. The fragrance is emulsified either in its pure form or diluted in an odorless oil, such as a fatty acid ester. This phase is generally liquid, although in some cases the fragrance is solidified in the form of particles or microgels.

The emulsion is generally stabilized by one or more polymers with emulsifying properties. These polymers are also referred to as “colloidal stabilizers” or “protective colloids.” Examples include modified celluloses, polyvinyl alcohols, acrylates, block copolymers and other copolymers, etc. Stabilization using nanoparticles to form so-called “Pickering” emulsions is also possible....