flavor encapsulation assignment
TRANSCRIPT
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Encapsulation
Arun Kumar Gupta
M.Sc. Food Science technology
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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.
Encapsulation
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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).
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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
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How to make the encapsulation of flavours?
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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
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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.
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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.