Ingredients can be discharged from microcapsules in a variety of ways, for instance, through:
- dissolving the wall in the watery environment
- dissolving the wall in the watery environment at prior specified temperatures
- pressure, whereby the capsule wall splits and the contents are released
- enzymatic reduction (e.g. diastase in the saliva)
- heat, which causes the capsule wall to melt
- ripping open the capsule wall caused by excess, internal pressure
- diffusion (rapid or slow discharge through larger or smaller pores in the capsule wall (microporous capsule wall grill))
- pH-modification