Transcription of MICROENCAPSULATION TECHNOLOGY: A REVIEW
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MICROENCAPSULATION TECHNOLOGY: A REVIEW
86 MICROENCAPSULATION technology : A REVIEWA. POSHADRI and APARNA KUNAN utriplus, International Crops Research Institute for Semi-Arid Tropics, HyderabadPost Graduate & Research Centre,ANGR Agricultural University, ANGRAU 38(1)86-102, 2010 ABSTRACTThe development of new functional foods requires technologies for incorporating health promotingingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulationcan provide the necessary protection for these compounds. Microcapsules offer food processors a means toprotect sensitive food components, ensure protection against nutritional loss, utilize sensitive ingredients,incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors/aromas andtransform liquids into easy to handle solid ingredients.
91 1. Spray Drying: Spray drying is the most common microencapsulation technique used in food industry. Spray drying technique for producing encapsulated flavouring was discovered by A Boake
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