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.
uses of ingredients. One of the largest food applications is the encapsulation of flavours (Shahidi and Han, 1993). ... drying has become the most important commercial process for making dry flavourings. Vitamins, minerals, colorants, fat and oil flavour, aroma compounds, oleoresins and enzymes
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