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.
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…
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