Film-forming properties, encapsulation

Film-Forming Properties. In the encapsulation of flavors, the quality of the end product is affected by both how quickly the matrix material forms a film or selective membrane around the flavoring agent, and by the quality of the matrix film and its ability to protect the flavoring agent. 

Encapsulant material Solubility Viscosity Stability to pH, salts, temperature, shear, enzyme degradation Film forming and emulsification properties Regulatory status for food application... 

Alginates have been considered for medical applications such as drug delivery, wound coverage material, and cell encapsulation/transplantation based on its unique properties such as emulsifiers, thickeners, stabilizers, gelling and film forming resulting in several applications. 

Microencapsulation is a process in which liquid or solid is encapsulated by film-forming materials to produce particles with diameters ranging from several micrometers to several millimeters. The process is characterized by the properties of the core material of the microcapsules these properties are well maintained by the core material being separated from the environment by the wall material. Subsequently, and under certain conditions, the core material is released when the wall material is broken. The combination of microencapsulation with traditional coating technology offers a completely new approach to surface protective treatment The preparation techniques involved, together with details of the morphology of microcapsules and their properties are discussed in Chapter 1 of this book. 

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