November 01, 2003

Novel Encapsulation System Provides Controlled Release of Ingredients

Hydrophobic nanospheres encapsulated in pH- or moisture-sensitive microspheres can improve shelf life of foods and beverages and prolong the sensation of flavors in the mouth during consumption.

ADI SHEFER, SAM SHEFER

Food Technology Magazine

Extensive effort has been directed in recent years toward controlling the release of active ingredients in foods and beverages to prolong their shelf life and the sensation of flavors in the mouth during consumption. Various methods and compositions have been described for providing enhanced stability and better control of the release of active ingredients and flavors in food products. This article describes various encapsulation methods and shows how a novel encapsulation system overcomes their drawbacks.

Encapsulation Techniques
Spray drying accounts for the majority of commercial encapsulated materials in food products. The process is relatively well known, and the encapsulated product …

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