Encapsulation of food ingredients.
Crit Rev Food Sci Nutr
; 33(6): 501-47, 1993.
Article
em En
| MEDLINE
| ID: mdl-8216812
ABSTRACT
Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spray-drying, freeze-drying, fluidized bed-coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated food ingredients are also presented.
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Base de dados:
MEDLINE
Assunto principal:
Composição de Medicamentos
/
Manipulação de Alimentos
Idioma:
En
Ano de publicação:
1993
Tipo de documento:
Article