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Microencapsulation: A tool of the future for the food industry
BioTendance®, BTD 08-5A, 14 pages
Avril 2009
Avril 2009
Numéro de publication : BTD-08-5A
Prix : 24 $ Membres du Réseau Bio-Innovation®
40 $ Non membres
40 $ Non membres
Supports disponibles :
PDF
Résumé :
Microencapsulation can be used to coat or trap active compounds in very small particles. Microencapsulation has applications in many fields, and in the food sector it is now being used increasingly in the formulation of foods in order to:
- protect food molecules such as vitamins, aromas and probiotics against the undesirable effects of light and/or oxidation;
- mask taste;
- or minimize the interactions of such molecules with other food ingredients.
This BioTrends® issue presents the main encapsulation processes, their respective distinctive characteristics as well as some of the applications associated with the food sector.
Sommaire :
- Introduction
- Description of the technology
- Encapsulation processes
- Physical-chemical processes
- Mechanical processes
- Triggered or controlled release systems
- Conclusion
- References
Champs d'application :
- Nutrition humaine
Collaborateurs :
Institut des nutraceutiques et des aliments fonctionnels (INAF)
