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Microcapsules for food

R Arshady1

  • 1Department of Chemistry, Imperial College of Science, Technology and Medicine, London, UK.

Journal of Microencapsulation
|October 1, 1993
PubMed
Summary
This summary is machine-generated.

This study details microencapsulation techniques for food additives, covering methods like spray drying and coacervation. It also examines the resulting product characteristics and release properties.

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Area of Science:

  • Food Science and Technology
  • Materials Science

Background:

  • Microencapsulation is crucial for protecting and controlling the release of food additives.
  • Various techniques exist, each with unique advantages for different applications.

Purpose of the Study:

  • To systematically describe diverse microencapsulation processes for food additives.
  • To highlight key characteristics of microencapsulated food additives.

Main Methods:

  • Spray drying
  • Fluidized bed coating
  • Extrusion
  • Solvent extraction
  • Coacervation
  • Cocrystallization
  • Liposome formation
  • Molecular inclusion

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Main Results:

  • Detailed descriptions of eight distinct microencapsulation methods are provided.
  • Key product features including morphology, particle size, and core/coat properties are discussed.
  • Release behavior of encapsulated additives is analyzed.

Conclusions:

  • A comprehensive overview of microencapsulation technologies for food additives is established.
  • Understanding these methods and product features is vital for effective application in the food industry.