Flavor encapsulation assignment
- 1. Encapsulation Arun Kumar Gupta M.Sc. Food Science technology 1
- 2. Encapsulation can be defined as a process where a continuous thin coating is formed around solid particles, liquid droplets, or gas cells that are fully contained within the capsule wall. It involves the coating and entrapment of a pure material or mixture into another material. 2 Encapsulation
- 3. Type of capsule by their size • Microcapsules : 0.2 and 5,000 μm. • Macro capsules when the range is larger than 5,000 μm. • Nano capsules when the range is smaller than 0.2 μm (200 nm). 3
- 4. Process to encapsulate flavours • Various encapsulated methods have been proposed. Among them, spray drying is the most common technique to produce flavour powders from food flavour emulsion 4
- 5. How to make the encapsulation of flavours? 5
- 6. Types of Encapsulated Ingredients • Various food ingredients that can be encapsulated Flavoring agents, • Acids, alkalis, buffers • Agents with undesirable flavor & odors • Essential oils, amino acids, vitamins, minerals • Artificial sweeteners 6
- 7. Advantage • Decrease the evaporation or transfer rate of the core material with regard to the outside environment. • Control the release of the core material so as to achieve the proper delay until the right stimulus. • Promote the ease of handling of the core material. • Mask the taste of the core. 7
- 8. Application • Encapsulation of juice, enzymes. • Use to encapsulate the vitamin, mineral, probiotics, colors, flavors, and essence. • It is also used in the pharmaceutical industry to preserve the essential nutrients. • It is used for fortified foods & functional foods. • It is used as the alternative of the packaging material. 8