FLAVOR QUANTUM STATE: DECODING 20G YAKULT NIC-SALT

I. MOLECULAR GASTRONOMY ENGINEERING
▸ Supercritical Flavor Extraction
Captures volatile lactobacillus precursors at 4.2MPa (Key GC-MS markers: Acetoin/Diacetyl/Ethyl Acetate), refined to 0.82ppm (42x industry avg)

▸ Tri-Phase Release System

1. Burst Phase: L-Malic acid nanocapsules release icy tang on heating

2. Buffer Phase: α-Lactalbumin coated salts reduce throat hit

3. Sustained Phase: Benzoic-Nicotine salt complex (0.7s BBB penetration)

II. 20G CHRONO-FRESH SYSTEM
▸ Photonic Barrier Bottle

• SiO₂-coated amber glass (99.2% UV blockage)

• Pd-based O₂ scavenger in cap (Headspace O₂ ＜0.1%)

▸ Rheological Supremacy
VG/PG 50:50 with polyglycerol ester maintains:

• No crystallization at -30℃

• 1.8cP viscosity variance at 50℃