Microencapsulation: Better performance of food ingredients

Pirkko Forssell, Riitta Partanen, Kaisa Poutanen

    Research output: Contribution to journalArticleScientificpeer-review

    8 Citations (Scopus)

    Abstract

    The various features and applications of microencapsulation in the food industry are discussed. Microcapsulation basically involves the preparation of coating or entrapment of an food ingredient inside another material to produce a matrix for controlling mass transfer in a specific manner using spray-drying and extrusion technology. Microencapsulation improves handling, processing, increases shelf-life stability, reduces volatility, protect against processing conditions, and control release of the encapsulatant of encapsulated food ingredients. Encapsulated ingredients are used in prepared and fortified foods, nutritional mixes, seasonings, fillings, dry mix beverages, teas, dairy mixes, and confectionary tablets. Use of encapsulated citric acid in tea formulations, and wet and dry mixes increase tartness, while encapsulated sweeteners reduce hygroscopicity, and prolong sweetness perception. Encapsulated yeast can also be used in wine production to improve process performance.
    Original languageEnglish
    Pages (from-to)18-20
    Number of pages3
    JournalFood Science and Technology
    Volume20
    Issue number3
    Publication statusPublished - 2006
    MoE publication typeA1 Journal article-refereed

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