IFT Press Book discusses spray drying for ingredient encapsulation

Spray-drying is a widely used process that converts liquid materials into dry powder form that can be used in shelf-stable foods and other products, and the technique can also be used to encapsulate bioactive compounds such as flavors, carotenoids, and microbial cells. In Spray Drying Techniques for Food Ingredient Encapsulation (ISBN: 978-1-118-86419-7) by C. Anandharamakri…