Micro/nanoencapsulation is a promising technique to encapsulate/protect sensitive ingredients during various processing conditions and to enhance product value. Various techniques and additives are used for encapsulation such as emulsification, melt dispersion technology, extrusion, hydrogels, membrane and microchannel emulsification, and others. Important additives include natural and synthetic emulsifiers, different hydrocolloids, and minerals. Playing with techniques and additives either enhances the nutritional values or improves the physicochemical properties of final products. This chapter explores the encapsulation techniques and additives used in the fortification of drinks and beverages.
|Title of host publication
|Application of Nano/Microencapsulated Ingredients in Food Products
|Number of pages
|Published - Jan 1 2020
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences