Microencapsulation and its Applications in Food Technology
Makaleler > Tam Makale · 2010
Yazarlar: Mehmet Koc, Melike Sakin, Figen ERTEKİN
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2010, cilt 16, ss 77-86
Özet
Microencapsulation is a technology used to cover an active core with one or few capsulating materials. This technology is used in different industries such as pharmacology, chemistry, cosmetics, food and dye. Microencapsulation thecnique in food industry, generally, is utilised to improve the functional properties and to increase the shelf life of foods by capsulating the liquid droplets, solid particles and gas components with food grade coating materials. Mostly microencapsulated foods or food contstituents are solid and liquid fats, aroma components, vitamins, minerals, coloring compounds and enzymes. Capsulating materials mostly used are starch, maltodextrin, pullulan, sucrose, maltose in carbohydrate structure; gelatin, whey proteins, casein and caseinates in protein structure and some gams like gam arabic. This review cover the subjects about microencapsulation technology, the capsulating materials and their use in food industry.