Microencapsulation of Natural Food Colourants
Articles > Article · 2014
Authors: GÜLAY ÖZKAN, Seda ERSUS
International Journal of Nutrition and Food Sciences, Refereed Journals of Other Institutions, International, Scopus, 2014, vol 3, pp 145-145
DOI: 10.11648/j.ijnfs.20140303.13
Summary
Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.