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INTRODUCTION TO MICROENCAPSULATION AND MICROENCAPSULATED PRODUCTS




  • introMicro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules of many useful properties. In general, it is used to incorporate food ingredients, enzymes, cells or other materials on a micro metric scale. Microencapsulation can also be used to enclose solids, liquids, or gases inside a micrometric wall made of hard or soft soluble film, in order to reduce dosing frequency and prevent the degradation of pharmaceuticals .In a relatively simple form, amicrocapsule is a small sphere with a uniform wall around it. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called a shell, coating, or membrane. Food manufacturer’s are using microencapsulation to get essential ingredients to exact places in the body where they are required.

    Food products that have had microencapsulated ingredients incorporated into them include:

    • cheese
    • ice-cream
    • yoghurt
    • margarine
    • spreads
    • baked products
    • health drinks
    • breakfast cereals
    • mayonnaise
    • UHT milk
    • diet food supplements

    ADVANTAGES AND DISADVANTAGES

    advan

    disadvan

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    Author: Syed Mudabbar  Hussain Shah

    The Author is final year student of B.Sc (Hons.) in Food Engineering, Department of Food Engineering

    University of Agriculture, Faisalabad

    Email:Mudabbar.naqvi@yahoo.com

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