Encapsulation and Controlled Release of Food Ingredients

Abstract

A variety of encapsulation techniques are used in the food and pharmaceutical industry. These techniques include spray drying, spray chilling and cooling, coacervation, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. This chapter will provide an overview of these techniques. Encapsulation is used to protect ingredients, to convert liquid components into solid particles and to provide a means for controlled release. Research is continuing to improve the methods used and to find new applications.