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

chemical properties of the core, the wall composition and the microencapsulation technique ... The composition of the coating material ... (Goud and Park, 2005): 1. Good rheological properties at high concentration and easy workability during encapsulation. 2. The ability to disperse or emulsify the active material and stabilize the emulsion ...

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  Chemical, Properties, Compositions, Chemical properties, Rheological, Rheological properties

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