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Encapsulation of Food Ingredients

Agents and Techniques

Authored by: Charikleia Chranioti , Constantina Tzia

Food Engineering Handbook

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803-14

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Abstract

Encapsulation is defined as a process in which the core material (liquid droplet, solid particle, or gas compound) is entrapped (coated or embedded) into a food-grade wall material to give an encapsulated product with many useful properties. The core material may be composed of just one or several ingredients/materials and is referred to by various names such as coated, active or entrapped material, payload, fill, or internal phase. On the other hand, the wall material may be single or in blends/mixtures and is also called an encapsulating agent, coating material, carrier, membrane, matrix, or shell (Risch, 1995; Gharsallaoui et al., 2007). The size of particles (capsules) formed through encapsulation may be classified as macro (>5000 mm); micro (1.0–5000 mm); and nano (<1.0 mm) (Couvreur et al., 2002; Jafari et al., 2008; Legrand et al., 1999; Muller et al., 2000; Shapiro, 2004).

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