Micro-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
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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:[email protected]
