04-08-2012, 11:49 AM
DIFFERENT METHODS OF ENCAPSULATION OF FLAVOURS
AND ITS APPLICATION IN THE FOOD INDUSTRY
micro-encapsulated flavors.pptx (Size: 804.22 KB / Downloads: 38)
Encapsulation
one material or mixture of materials is coated with or entrapped within another material or system.
coated material is called active or core material.
coating material is called shell, wall material, carrier or encapsulant.
Benefits of encapsulation:
Protection of unstable, sensitive materials from their environments prior to use.
Provision of better processability and to protect flavour-food interaction during processing and storage.
Enhancement of shelflife.
Helps in controlled, sustained timed release.
Carrier materials
choice of wall materials depends upon:
-product objectives and requirements
-nature of the core material
-the process of encapsulation
-whether the coating material is approved by
FDA or European Food Safety Authority
easy to handle
allow a complete elimination
give the maximum protection of the active ingredient
Co-Crystallization
Spontaneous crystallization of supersaturated sucrose syrup is achieved at high temperature (above 120 °C) and low moisture.
Aroma compounds can be added at the time of spontaneous crystallization.
Crystal structure of sucrose incorporate the flavours either by inclusion or by entrapment.
Enhance flavour stability .
Advantages
Low operating cost
High quality of capsules in good yield
Rapid solubility of the capsules
Small size
High stability capsules
Disadvantages
Produce no uniform microcapsules
Limitation in the choice of wall material
Produce very fine powder
Not good for heat-sensitive material