Food ingredient microencapsulation

FIGURE 32.1 Evolution of the number of scientific publications in the Web of Science database (up to July 2008) on microencapsulation and microencapsulation of food ingredients. Microencapsulation applied to food represents approximately 20% of the papers published in the microencapsulation area. 

Kirby, C.J., Microencapsulation and controlled delivery of food ingredients. Food Sci. Technol. Today, 5, 74, 1991. 

Gharsallaoui, A., G. Roudaut, O. Chambin et al. 2007. Applications of spray-drying in microencapsulation of food ingredients An overview. Food Res. Int. 40 1107-1121. 

Drusch, S. (2007). Sugar beet pectin a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-diying. Food Hydrocolloids, 21, 1223-1228. 

G. A. Reineccius, The Spray Drying of Food Ingredients, in Microencapsulation of Food Ingredients, edited by B. Per Vilstrup (Leatherhead Food RA, Leatherhead, UK, 2000), pp. 151-185. 

Spray drying is the most commonly used method in the food industry. Bioactive ingredients microencapsulated by this method include fats and oils, flavours, essential oils and other oil-soluble bioactives. Water-soluble bioactives can also be encapsulated by spray drying, where the encapsulant forms a matrix structure rather than a film surrounding the core. This process typically involves the dispersion of the core material into a solution of the encapsulant (e.g., protein, carbohydrate) and atomization of the mixture into the drying chamber. This leads to evaporation of the solvent... 

Rabiskova, M. (2001). Extrusion technology. In P. Vilstrup (ed.). Microencapsulation of Food Ingredients. Leatherhead Publishing, Surrey, UK, pp. 224-248. 

Dziezak, J.D. Microencapsulation and encapsulated food ingredients. Food Technology 42, 136-151,... 

Augustin, M.A. Sanguansri, L. Margetts, C. Young, B. Microencapsulation of food ingredients. Food Australia 53, 220-223, 2001. 

Desai, K.G.H. Park, H.J. Recent developments in microencapsulation of food ingredients. Drying Technology 23, 1361-1394, 2005. 

Heger, R. Release kinetics/mechanism. In Microencapsulation of Food Ingredients, pp. 55-75. Leatherhead, Leatherhead, U.K., 2001. 

Wysshaar, M., Use of ProCeU -Technology in Microeneapsulation of Food Ingredients, in 4th Industrial Workshop on Microencapsulation, Minneapolis, MN, 2012. 

Drusch S, Ratzke K, Shaikh MQ et al. (2009) Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients. Food Biophysics 4 42—48. 

Thies, C., Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media. In Encapsulation Technologies and Delivery Systems for Food Ingredients and Neutraceuticals, Garti, N. and D. J. McClements, Eds., Woodhead Publishing Limited, Philadelphia, PA, 2012, pp. 177-207. 

Zuidam, N. J. Shimoni, E., Overview of Microencapsulates for use in food products or processes and methods to make them. Encapsulation Technologies for Active Food Ingredients and Food Processing... 

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