Encapsulation Processes

Abstract

In the past, a wide range of food products were technically not feasible for manufacture but are possible today through the development and design of encapsulated ingredients. Such formulations derive from processes that totally envelop the active material in a coating or “capsule,” thereby conferring distinct physico-chemical capabilities compared to the original non-encapsulated ingredients. 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 (King, 1995). In particular, food processing encapsulation is directly related to the coating of minute particles of ingredients (e.g., acidulants, fats, and flavors), as well as whole ingredients (e.g., ground raisins, nuts, and confectionery products), by microencapsulation and macrocoating techniques, respectively (Shahidi and Han, 1993). Encapsulation is a topic of interest in a wide range of scientific and industrial areas, varying from pharmaceutics to agriculture and from pesticides to enzymes. Although the technology of encapsulation and controlled release is undoubtedly the most developed in the area of drug delivery systems, it has also revolutionized the food and fragrance industries (Greenblatt et al., 1993).