Microencapsulation is a rapidly expanding technology which is a
unique way to package materials in the form of micro- and
nanoparticles, and has been well developed and accepted within the
pharmaceutical, chemical, food and many other industries. Spray
drying is the most commonly used encapsulation technique for food
products. A successful spray drying encapsulation relies on
achieving high retention of the core materials especially volatiles
and minimum amounts of the surface oil on the powder particles for
both volatiles and non-volatiles during the process and storage.
The properties of wall and core materials and the prepared emulsion
along with the drying process conditions will influence the
efficiency and retention of core compounds. This book highlights
the new developments in spray drying microencapsulation of food
oils and flavors with an emphasis on the encapsulation efficiency
during the process and different factors which can affect the
efficiency ofspray drying encapsulation.
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