MICROENCAPSULATION TECHNOLOGY: A REVIEW

Abstract

The development of new functional foods requires technologies for incorporating health promoting
\ningredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation
\ncan provide the necessary protection for these compounds. Microcapsules offer food processors a means to
\nprotect sensitive food components, ensure protection against nutritional loss, utilize sensitive ingredients,
\nincorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors/aromas and
\ntransform liquids into easy to handle solid ingredients. Various techniques cab be employed to form
\nmicrocapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating,
\nliposomal entrapment, lyophilization, coacervation, centrifugal suspension separation, cocrystallization and
\ninclusion complexation. This article describes the recent and advanced techniques of microencapsulation.
\nControlled release of food ingredients at the right place and the right time is a key functionality that can be
\nprovided by microencapsulation. Timely and targeted release improves the effectiveness of food additives,
\nbroadens the application range of food ingredients, and ensures optimal dosage, thereby improving the cost
\neffectiveness for the food manufacturer