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Encapsulation

Arun Kumar Gupta

M.Sc. Food Science technology

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Encapsulation can be defined as a process where a continuous thin coating is formed around solid particles, liquid droplets, or gas cells that are fully contained within the capsule wall. It involves the coating and entrapment of a pure material or mixture into another material.

Encapsulation

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Type of capsule by their size

• Microcapsules : 0.2 and 5,000 μm.

• Macro capsules when the range is larger than

5,000 μm.

• Nano capsules when the range is smaller than 0.2

μm (200 nm).

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Process to encapsulate flavours• Various encapsulated methods have been

proposed. Among them, spray drying is the most common technique to produce flavour powders from food flavour emulsion

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How to make the encapsulation of flavours?

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Types of Encapsulated Ingredients

• Various food ingredients that can be encapsulated Flavoring agents,

• Acids, alkalis, buffers

• Agents with undesirable flavor & odors

• Essential oils, amino acids, vitamins, minerals

• Artificial sweeteners

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Advantage

• Decrease the evaporation or transfer rate of the core material with regard to the outside environment.

• Control the release of the core material so as to achieve the proper delay until the right stimulus.

• Promote the ease of handling of the core material.

• Mask the taste of the core.

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Application

• Encapsulation of juice, enzymes.

• Use to encapsulate the vitamin, mineral, probiotics, colors, flavors, and essence.

• It is also used in the pharmaceutical industry to preserve the essential nutrients.

• It is used for fortified foods & functional foods.

• It is used as the alternative of the packaging material.