
Microencapsulation in the Food Industry
A Practical Implementation Guide
Description
Key Features
- Practical applications based on the authors’ more than 50 years combined industry experience
- Focuses on application, rather than theory
- Includes the latest in processes and methodologies
- Provides multiple "starting point" options to jump-start encapsulation use
Readership
Food scientists including engineers, product research and development
Table of Contents
- Dedication
- Foreword
- Preface
- About the Editors
- List of Contributors
- Part I: Introduction
- Chapter 1. Introduction to Microencapsulation and Controlled Delivery in Foods
- 1.1 Introduction
- 1.2 Microencapsulation defined
- 1.3 Reasons for microencapsulation
- 1.4 Types of microcapsules
- 1.5 Historical account of microencapsulation
- 1.6 Materials used for microencapsulation purposes
- 1.7 Microencapsulation techniques used within the food industry
- 1.8 Trends in microencapsulation
- 1.9 Challenges in microencapsulation of food ingredients
- 1.10 The future of microencapsulation of food ingredients
- References
- Chapter 1. Introduction to Microencapsulation and Controlled Delivery in Foods
- Part II: Concept of Microencapsulation
- Chapter 2. Factors and Mechanisms in Microencapsulation
- 2.1 Introduction
- 2.2 Structural design of the microcapsule
- 2.3 Microcapsule or microsphere type
- 2.4 Microcapsule size, shape, and payload
- 2.5 Physicochemical factors
- 2.6 Mechanism of diffusion
- 2.7 Conclusion
- References
- Chapter 3. Applications of Mass and Heat Transfer in Microencapsulation Processes
- 3.1 Introduction
- 3.2 Mechanism of diffusion
- 3.3 Zero order or pseudo-zero order diffusion model
- 3.4 Fickian diffusion model
- 3.5 First order diffusion model
- 3.6 Conclusion
- References
- Chapter 2. Factors and Mechanisms in Microencapsulation
- Part III: Process Technologies in Microencapsulation
- Chapter 4. Overview of Microencapsulation Process Technologies
- 4.1 Introduction
- 4.2 Process components
- 4.3 Processes
- 4.4 Comparisons
- 4.5 Emerging processes and trends
- 4.6 Process selection
- References
- Chapter 5. Atomization and Spray-Drying Processes
- 5.1 Introduction
- 5.2 Atomization
- 5.3 Drying configurations
- 5.4 Operational practice
- 5.5 Feed preparation
- 5.6 Recent advances in atomization and spray-drying processes
- 5.7 Conclusion
- References
- Chapter 6. New Advances in Spray-Drying Processes
- 6.1 Introduction
- 6.2 Technologies
- 6.3 Computational optimization
- 6.4 Analyzing the drying process of a droplet
- 6.5 Drying kinetics as input for CFD
- 6.6 Conclusion
- References
- Chapter 7. Fluid Bed Coating-Based Microencapsulation
- 7.1 Introduction
- 7.2 Wurster (bottom spray) fluid bed coating
- 7.3 Top spray granulation
- 7.4 Rotary tangential spray granulation
- 7.5 Static tangential spray granulation
- 7.6 Discussion
- 7.7 Formulation considerations
- 7.8 Conclusion
- References
- Chapter 8. Extrusion-Based Microencapsulation for the Food Industry
- 8.1 Introduction
- 8.2 Evolution of extrusion technology
- 8.3 Conclusion
- References
- Chapter 9. Spheronization, Granulation, Pelletization, and Agglomeration Processes
- 9.1 Introduction
- 9.2 Basic equipment
- 9.3 Batch fluidized beds for drying, agglomeration, and coating
- 9.4 Continuous fluidized beds for drying, agglomeration, spray granulation, and coating
- 9.5 ProCell type of continuous spouted beds for drying, agglomeration, spray granulation, and coating
- 9.6 Technical options for pelletization
- 9.7 Technical options for high-shear granulation
- 9.8 Technical options for extrusion
- 9.9 Application case studies
- 9.10 Formulation of enzymes
- 9.11 Formulation of vitamins
- 9.12 Encapsulation of volatile ingredients
- 9.13 Conclusion
- References
- Chapter 10. Annular Jet-Based Processes
- 10.1 Introduction
- 10.2 Process technologies
- 10.3 Equipment
- 10.4 Materials
- 10.5 Conclusion
- References
- Chapter 11. Monodispersed Microencapsulation Technology
- 11.1 Introduction
- 11.2 Monodisperse particle fabrication technologies
- 11.3 Conclusion
- References
- Chapter 12. Coacervation Processes
- 12.1 Introduction
- 12.2 Selection of wall materials
- 12.3 Coacervation encapsulation processes
- 12.4 Parameters influencing the formation of coacervates
- 12.5 Evaluation of coacervates
- 12.6 Stability, controlled release, and bioavailability
- 12.7 Conclusion
- References
- Chapter 13. Application of Liposomes in the Food Industry
- 13.1 Introduction
- 13.2 What are liposomes?
- 13.3 Liposome stability
- 13.4 Conclusion
- References
- Chapter 14. Nanoencapsulation in the Food Industry: Technology of the Future
- 14.1 Introduction
- 14.2 Technology advantages
- 14.3 Classification of nanoencapsulated systems
- 14.4 Liquid–liquid systems
- 14.5 Microemulsions
- 14.6 Nanoemulsions
- 14.7 Liposomes
- 14.8 Solid–Lipid nanoparticles
- 14.9 Solid–Solid systems
- 14.10 Nanofibers
- 14.11 Conclusion
- References
- Chapter 15. Aqueous Two-Phase Systems for Microencapsulation in Food Applications
- 15.1 Introduction
- 15.2 Encapsulation in films, gels, and dispersed gel particles
- 15.3 Encapsulation in particulate systems
- 15.4 Conclusion
- References
- Chapter 4. Overview of Microencapsulation Process Technologies
- Part IV: Materials Used in Microencapsulation
- Chapter 16. Selection of Materials for Microencapsulation
- 16.1 Introduction
- 16.2 Morphological design
- 16.3 Material selection
- 16.4 Hydrophilic materials
- 16.5 Hydrophobic materials
- 16.6 Conclusions
- References
- Chapter 17. Cellulose Polymers in Microencapsulation of Food Additives
- 17.1 Introduction
- 17.2 Properties of cellulosic polymers
- 17.3 Applications of cellulosic polymers in microencapsulation
- 17.4 Process considerations using cellulosic polymers
- References
- Chapter 18. The Use of Starch-Based Materials for Microencapsulation
- 18.1 Introduction
- 18.2 Starch and starch modifications
- 18.3 Characteristics of OSA starches
- 18.4 Using modified starches for microencapsulation
- 18.5 Conclusion
- Acknowledgments
- References
- Chapter 19. Use of Milk Proteins for Encapsulation of Food Ingredients
- 19.1 Introduction
- 19.2 Milk proteins and their function in encapsulation
- 19.3 Encapsulation systems using caseins and whey proteins
- 19.4 Milk proteins in combination with other materials as the encapsulating matrix
- 19.5 Patent-based strategies
- 19.6 Conclusion
- References
- Chapter 20. Gelatin and Other Proteins for Microencapsulation
- 20.1 Introduction
- 20.2 Gelatin
- 20.3 Soy protein
- 20.4 Zein protein
- 20.5 Pea protein
- 20.6 Conclusion
- References
- Chapter 21. Hydrocolloids and Gums as Encapsulating Agents
- 21.1 Introduction
- 21.2 Materials
- 21.3 Applications
- 21.4 Conclusion
- References
- Chapter 22. Fats and Waxes in Microencapsulation of Food Ingredients
- 22.1 Introduction
- 22.2 Structural diversity in lipids
- 22.3 Physicochemical properties of lipids
- 22.4 Lipids in microencapsulation applications
- 22.5 Conclusion
- References
- Chapter 23. Yeast Cells and Yeast-Based Materials for Microencapsulation
- 23.1 Introduction
- 23.2 Description of the yeast cell as encapsulation material
- 23.3 The yeast cell encapsulation process
- 23.4 Parameters that affect yeast encapsulation performance
- 23.5 Properties of yeast microcapsules
- 23.6 Applications of yeast microcapsules in the food industry
- 23.7 Conclusion
- References
- Chapter 24. Pollen and Spore Shells—Nature’s Microcapsules
- 24.1 Introduction
- 24.2 Concept behind using pollen shells for microencapsulation
- 24.3 Structural and chemical features of pollen shells useful for microcapsule formation
- 24.4 Extraction of pollen shells
- 24.5 Modifications to pollen shells
- 24.6 Loading of actives
- 24.7 Quality control of loaded shells
- 24.8 Release of actives
- 24.9 Applications of pollen shells for microencapsulation relevant to the food industry
- 24.10 Perceived advantages of pollen shells for microencapsulation
- Appendix
- References
- Chapter 25. Mesoporous Solid Carrier Particles in Controlled Delivery and Release
- 25.1 Introduction
- 25.2 Carrier particles
- 25.3 Loading methods
- 25.4 Characterization of unloaded and loaded particles
- 25.5 Release measurements
- 25.6 The effects of characteristics of the active on loading and release
- 25.7 Effects of loading medium
- 25.8 How can loading and release be controlled?
- References
- Chapter 16. Selection of Materials for Microencapsulation
- Part V: Testing and Quality Control
- Chapter 26. Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems
- 26.1 Introduction
- 26.2 Physical characterization
- 26.3 Chemical characterization
- 26.4 Conclusion
- References
- Chapter 27. Real-Time Analysis of Oxidative Barrier Properties of Encapsulation Systems
- 27.1 Introduction
- 27.2 Rapid methods to measure interaction of encapsulation systems with oxidizing agents
- 27.3 Applications of rapid measurement techniques
- 27.4 Conclusion
- References
- Chapter 28. Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants
- 28.1 Introduction
- 28.2 Measuring stability
- 28.3 Factors affecting wall stability
- 28.4 Factors affecting core stability
- 28.5 Sensory impacts of microencapsulated ingredients in foods
- 28.6 Conclusion
- References
- Chapter 26. Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems
- Part VI: Regulatory, Quality, Process Scale-Up, Packaging, and Economics
- Chapter 29. Regulatory Considerations of Encapsulation Used in the Food Industry
- 29.1 Introduction
- 29.2 Animal derivatives
- 29.3 Allergens
- 29.4 Genetic modification and organic
- 29.5 “Natural” claims
- 29.6 Nutritional content
- 29.7 Safe consumption
- 29.8 Safe handling
- 29.9 Conclusion
- References
- Chapter 30. Process Scale-up Considerations for Microencapsulation Processes
- 30.1 Definition of scale-up within the context of microencapsulation process technology
- 30.2 Physical phenomena in controlled-release process technology
- 30.3 Basic quality by design principles
- 30.4 Tools for improved scaling of microencapsulation process technologies
- 30.5 Troublesome assumptions
- 30.6 Why there are often problems in scale-up
- 30.7 Time and cost constraints
- 30.8 Case study: spray drying and spray congealing
- 30.9 Conclusion
- References
- Chapter 31. Microencapsulation and Packaging—Value Added Solutions to Product Development
- 31.1 Smart packaging: sensors and heat management materials
- 31.2 Bioactive packaging
- 31.3 Innovative packaging technologies: printing, printed electronics, and scratch and sniff
- 31.4 Conclusion and outlook
- References
- Chapter 32. The Economics of Microencapsulation in the Food Industry
- 32.1 Introduction
- 32.2 The process
- 32.3 Criteria
- 32.4 Processing costs
- 32.5 Conclusion
- References
- Chapter 29. Regulatory Considerations of Encapsulation Used in the Food Industry
- Part VII: Microencapsulation Applications
- Chapter 33. Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification
- 33.1 Introduction
- 33.2 Challenges of flavor encapsulation
- 33.3 Summary of common flavor microencapsulation techniques
- 33.4 Summary of flavor microencapsulation materials
- 33.5 Applications of microencapsulated flavor
- 33.6 Conclusion
- Acknowledgments
- References
- Chapter 34. Flavor Release and Application in Chewing Gum and Confections
- 34.1 Introduction
- 34.2 Why microencapsulate flavors?
- 34.3 Microencapsulation forms
- 34.4 Microencapsulation forms—other types
- 34.5 Chewing gum applications—designing for customized performance
- 34.6 Microencapsulated flavors—when to use them?
- 34.7 To be effective, microencapsulated flavors also require sustained and long-lasting sweetness and sourness
- 34.8 Where is microencapsulated flavor applied in chewing gum applications?
- 34.9 Challenges in microencapsulating flavors
- 34.10 Other confectionery applications
- 34.11 Chewing gum patent review—main companies: Wrigley, Warner–Lambert, Cadbury–Adams/Kraft Foods Global, Nabisco/Hershey confectionery companies (1990–2013)
- 34.12 Conclusion
- Appendix
- References
- Chapter 35. Novel Microencapsulation System to Improve Controlled Delivery of Cup Aroma During Preparation of Hot Instant Coffee Beverages
- 35.1 Introduction
- 35.2 Novel microencapsulation system development
- 35.3 Guide to related publications by the authors
- 35.4 Volatile carrier liquids
- 35.5 Model coffee aroma systems
- 35.6 Coffee microcapsule properties
- 35.7 Coffee-aromatized carriers
- 35.8 Carrier-free coffee essences
- 35.9 Discussion
- Acknowledgments
- References
- Chapter 36. Protection and Delivery of Probiotics for Use in Foods
- 36.1 Introduction
- 36.2 Microencapsulation and delivery concepts for probiotics
- 36.3 Drying methods
- 36.4 Delivery forms
- 36.5 Methods for estimating process loss and product shelf-life
- 36.6 Conclusion
- References
- Chapter 37. Protection and Masking of Omega-3 and -6 Oils via Microencapsulation
- 37.1 Introduction
- 37.2 Encapsulation technologies used for omega-3 and -6 polyunsaturated fatty acids
- 37.3 Characterization methods
- 37.4 Applications
- References
- Chapter 38. Microencapsulation of Vitamins, Minerals, and Nutraceuticals for Food Applications
- 38.1 Microencapsulation as a tool for effective delivery of micronutrients and nutraceuticals
- 38.2 Criteria for developing microencapsulated delivery systems for micronutrients and nutraceuticals
- 38.3 Development of fortified and functional foods
- 38.4 Case study: technical approaches to the fortification of staple foods
- 38.5 Conclusion and perspectives
- References
- Chapter 39. Taste-Masking and Controlled Delivery of Functional Food Ingredients
- 39.1 Introduction
- 39.2 Why controlled delivery?
- 39.3 Product application
- 39.4 Matrix to core compatibility
- 39.5 Process of microencapsulation
- 39.6 Characterization of microparticles
- 39.7 Summary
- Acknowledgments
- References
- Chapter 40. Microencapsulated Enzymes in Food Applications
- 40.1 Introduction
- 40.2 Food enzyme market
- 40.3 Enzyme properties and challenges
- 40.4 Encapsulation
- 40.5 Food applications
- 40.6 Conclusion
- References
- Chapter 41. Commercial Applications of Microencapsulation and Controlled Delivery in Food and Beverage Products
- 41.1 Introduction
- 41.2 Flavor and taste
- 41.3 Health and wellness
- 41.4 Experiential and interactive effects
- 41.5 Interactive packaging
- 41.6 Trends and outlook
- References
- Chapter 42. Inventing and Using Controlled-Release Technologies
- 42.1 Introduction
- 42.2 A needs-based process
- 42.3 Developmental principles
- 42.4 Release profile
- 42.5 Other issues
- 42.6 Releasing the core
- 42.7 Developing a new technology
- 42.8 Public knowledge
- 42.9 Conclusion
- References
- Chapter 33. Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification
- Index
Product details
- No. of pages: 590
- Language: English
- Copyright: © Academic Press 2014
- Published: June 30, 2014
- Imprint: Academic Press
- eBook ISBN: 9780124047358
- Hardcover ISBN: 9780124045682
About the Editor
Robert Sobel
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
MatthewHammett Tue Feb 11 2020
Moving in the right direction
I was able to get the right information to get my project moving in the right direction.
EFSTATHIAPARAMERA Sat May 26 2018
a comprehensive book
the book sums all the aspects of encapsulation in a simple and concise way