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Current Progress and Future Perspectives of High-Load Microencapsulated Oil
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China.
Comprehensive Reviews in Food Science and Food Safety
|November 25, 2025
Summary
High-load microencapsulated oil (HLMO) offers healthier food formulations. Novel methods achieve over 90% oil load by optimizing interfacial structures, overcoming traditional limitations.
Area of Science:
- Food Science
- Materials Science
- Chemical Engineering
Background:
- Microencapsulated oil is increasingly used in food for healthier formulations.
- Developing high-load microencapsulated oil (HLMO) enhances ingredient efficacy and simplifies food production.
- Traditional methods limit oil load to approximately 50%.
Purpose of the Study:
- To review dried microencapsulated oil with oil loads exceeding 50%.
- To analyze microstructural features responsible for high oil binding.
- To discuss challenges and future technologies for HLMO development.
Main Methods:
- Review of studies on microencapsulated oil preparation and characterization.
- Analysis of microstructural properties (surface layer, internal network) affecting oil load.
- Comparison of traditional versus novel preparation techniques (e.g., Pickering emulsion).
Main Results:
- Novel methods using advanced wall materials and interface stabilization achieve oil loads over 90%.
- Dense surface layers and internal network structures are crucial for high oil binding.
- Over-processing interfaces can negatively impact rehydration and core material integrity.
Conclusions:
- HLMO development requires optimizing interfacial design for functionality and properties.
- Controlling internal network structures is key to achieving high oil binding.
- Future research should focus on balancing oil load with performance characteristics like rehydration.
