The technology, developed by Fluid Technologies, Wigan, U.K., is named MICAP—Microencapsulated Ingredients to Create Amazing Products. Essentially, scientists “melt” the yeast membrane to increase its permeability and also to create a space inside the cell. Added flavorings diffuse into the yeast to form protected flavor droplets. Two barriers provide excellent protection: An outer cell wall composed of carbohydrates, and the inner, thinner fatty cell wall.
“The flavor is released by diffusional techniques—the cell needs to be moist and it needs to be in contact with a biological membrane, such as the tongue,” explains Gordon Nelson, Ph.D., technical director. “It will not break down before reaching the mouth. This results in a more intense flavor.”