Consumers prefer food products that are tasty, healthy, and
convenient. Encapsulation is an important way to meet these demands
by delivering food ingredients at the right time and right place.
For example, encapsulates may allow flavor retention, mask bad
tasting or bad smelling components, stabilize food ingredients, and
increase their bioavailability. Encapsulation may also be used to
immobilize cells or enzymes in the production of food materials or
products, such as fermentation or metabolite production.
This book provides a detailed overview of the encapsulation
technologies available for use in food products, food processing,
and food production. The book aims to inform those who work in
academia or R&D about both the delivery of food compounds via
encapsulation and food processing using immobilized cells or
enzymes. The structure of the book is according to the use of
encapsulates for a specific application. Emphasis is placed on
strategy, since encapsulation technologies may change. Most
chapters include application possibilities of the encapsulation
technologies in specific food products or processes.
The first part of the book reviews general technologies,
food-grade materials, and characterization methods for
encapsulates.
The second part discusses encapsulates of active ingredients
(e.g., aroma, fish oil, minerals, vitamins, peptides, proteins,
probiotics) for specific food applications.
The last part describes immobilization technologies of cells and
enzymes for use within food fermentation processes (e.g., beer,
wine, dairy, meat), and food production (e.g., sugar conversion,
production of organic acids or amino acids, hydrolysis of
triglycerides).
Edited by two leading experts in the field, "Encapsulation
Technologies for Food Active Ingredients and Food Processing" will
be a valuable reference source for those working in the academia or
food industry. The editors workin bothindustry or academia, and
they have brought together in this book contributions from both
fields."
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