Cellulose Polymers in Microencapsulation of Food Additives

Abstract

This chapter focuses on properties and applications of cellulose polymer derivatives in microencapsulation of food additives. Commercial products, such as cellulose ethers and cellulose esters, find valuable use in the formulation of, for instance, salad dressings, dietetic foods, fried foods, bakery products, nondairy whipped toppings, heated convenience foods, extruded and shaped foods, frozen desserts, beverages, and confectionery products. The functional properties of cellulosic polymers, such as solubility, thermal gelation, and surface activity, can be used to provide stabilization of emulsions or dispersants, to act as formulation binders, and to engineer barrier protection, stabilization, and controlled delivery of active nutritional compounds during food formulation, processing, or ingestion in humans and animals. As an example, thermal gelation of cellulosic ethers generates a hydrophilic, water-containing gel which, when applied as a food coating or batter, limits penetration of oil during frying of items such as potatoes. This property is also useful in strengthening the structure of baked goods prepared with low-gluten flours.