Encapsulation processes and delivery systems

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He- 

Encapsulation process Wall/carrier material Advantages (references) 

Spray drying Modified starch, Efficient retention and in- 

360 °C) (most beet pectin, and molecules long shelf-life 

Spray chilling, Vegetable oil Frozen liquids, heat- 

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