Controlled release of food ingredients

摘要

Encapsulation technology offers the product developer a new tool in protecting sensitive and expensive ingredients. The presentation will review the current types of encapsulation processes available and applications designed for protection and controlled release of acidulants, leavening agents, salt, nutrients, preservatives and other functional food ingredients used by the food industry. Applications will be presented for high perofrmance encapsulations to: protect active ingredients from ingredient and environmental interactions; provide taste-masking and color-masking; and increase sensitive nutrient stability during heat processing and extended shelf-life conditions.