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Microencapsulation in the Food Industry
A Practical Implementation Guide
1st Edition - June 30, 2014
Editor: Robert Sobel
Hardback ISBN:9780124045682
9 7 8 - 0 - 1 2 - 4 0 4 5 6 8 - 2
eBook ISBN:9780124047358
9 7 8 - 0 - 1 2 - 4 0 4 7 3 5 - 8
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important… Read more
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Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline.This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation.
Practical applications based on the authors’ more than 50 years combined industry experience
Focuses on application, rather than theory
Includes the latest in processes and methodologies
Provides multiple "starting point" options to jump-start encapsulation use
Food scientists including engineers, product research and development
Dedication
Foreword
Preface
About the Editors
List of Contributors
Part I: Introduction
Chapter 1. Introduction to Microencapsulation and Controlled Delivery in Foods
1.1 Introduction
1.2 Microencapsulation defined
1.3 Reasons for microencapsulation
1.4 Types of microcapsules
1.5 Historical account of microencapsulation
1.6 Materials used for microencapsulation purposes
1.7 Microencapsulation techniques used within the food industry
1.8 Trends in microencapsulation
1.9 Challenges in microencapsulation of food ingredients
1.10 The future of microencapsulation of food ingredients
References
Part II: Concept of Microencapsulation
Chapter 2. Factors and Mechanisms in Microencapsulation
2.1 Introduction
2.2 Structural design of the microcapsule
2.3 Microcapsule or microsphere type
2.4 Microcapsule size, shape, and payload
2.5 Physicochemical factors
2.6 Mechanism of diffusion
2.7 Conclusion
References
Chapter 3. Applications of Mass and Heat Transfer in Microencapsulation Processes
3.1 Introduction
3.2 Mechanism of diffusion
3.3 Zero order or pseudo-zero order diffusion model
3.4 Fickian diffusion model
3.5 First order diffusion model
3.6 Conclusion
References
Part III: Process Technologies in Microencapsulation
Chapter 4. Overview of Microencapsulation Process Technologies
4.1 Introduction
4.2 Process components
4.3 Processes
4.4 Comparisons
4.5 Emerging processes and trends
4.6 Process selection
References
Chapter 5. Atomization and Spray-Drying Processes
5.1 Introduction
5.2 Atomization
5.3 Drying configurations
5.4 Operational practice
5.5 Feed preparation
5.6 Recent advances in atomization and spray-drying processes
5.7 Conclusion
References
Chapter 6. New Advances in Spray-Drying Processes
6.1 Introduction
6.2 Technologies
6.3 Computational optimization
6.4 Analyzing the drying process of a droplet
6.5 Drying kinetics as input for CFD
6.6 Conclusion
References
Chapter 7. Fluid Bed Coating-Based Microencapsulation
7.1 Introduction
7.2 Wurster (bottom spray) fluid bed coating
7.3 Top spray granulation
7.4 Rotary tangential spray granulation
7.5 Static tangential spray granulation
7.6 Discussion
7.7 Formulation considerations
7.8 Conclusion
References
Chapter 8. Extrusion-Based Microencapsulation for the Food Industry
8.1 Introduction
8.2 Evolution of extrusion technology
8.3 Conclusion
References
Chapter 9. Spheronization, Granulation, Pelletization, and Agglomeration Processes
9.1 Introduction
9.2 Basic equipment
9.3 Batch fluidized beds for drying, agglomeration, and coating
9.4 Continuous fluidized beds for drying, agglomeration, spray granulation, and coating
9.5 ProCell type of continuous spouted beds for drying, agglomeration, spray granulation, and coating
Chapter 35. Novel Microencapsulation System to Improve Controlled Delivery of Cup Aroma During Preparation of Hot Instant Coffee Beverages
35.1 Introduction
35.2 Novel microencapsulation system development
35.3 Guide to related publications by the authors
35.4 Volatile carrier liquids
35.5 Model coffee aroma systems
35.6 Coffee microcapsule properties
35.7 Coffee-aromatized carriers
35.8 Carrier-free coffee essences
35.9 Discussion
Acknowledgments
References
Chapter 36. Protection and Delivery of Probiotics for Use in Foods
36.1 Introduction
36.2 Microencapsulation and delivery concepts for probiotics
36.3 Drying methods
36.4 Delivery forms
36.5 Methods for estimating process loss and product shelf-life
36.6 Conclusion
References
Chapter 37. Protection and Masking of Omega-3 and -6 Oils via Microencapsulation
37.1 Introduction
37.2 Encapsulation technologies used for omega-3 and -6 polyunsaturated fatty acids
37.3 Characterization methods
37.4 Applications
References
Chapter 38. Microencapsulation of Vitamins, Minerals, and Nutraceuticals for Food Applications
38.1 Microencapsulation as a tool for effective delivery of micronutrients and nutraceuticals
38.2 Criteria for developing microencapsulated delivery systems for micronutrients and nutraceuticals
38.3 Development of fortified and functional foods
38.4 Case study: technical approaches to the fortification of staple foods
38.5 Conclusion and perspectives
References
Chapter 39. Taste-Masking and Controlled Delivery of Functional Food Ingredients
39.1 Introduction
39.2 Why controlled delivery?
39.3 Product application
39.4 Matrix to core compatibility
39.5 Process of microencapsulation
39.6 Characterization of microparticles
39.7 Summary
Acknowledgments
References
Chapter 40. Microencapsulated Enzymes in Food Applications
40.1 Introduction
40.2 Food enzyme market
40.3 Enzyme properties and challenges
40.4 Encapsulation
40.5 Food applications
40.6 Conclusion
References
Chapter 41. Commercial Applications of Microencapsulation and Controlled Delivery in Food and Beverage Products
41.1 Introduction
41.2 Flavor and taste
41.3 Health and wellness
41.4 Experiential and interactive effects
41.5 Interactive packaging
41.6 Trends and outlook
References
Chapter 42. Inventing and Using Controlled-Release Technologies
42.1 Introduction
42.2 A needs-based process
42.3 Developmental principles
42.4 Release profile
42.5 Other issues
42.6 Releasing the core
42.7 Developing a new technology
42.8 Public knowledge
42.9 Conclusion
References
Index
No. of pages: 590
Language: English
Published: June 30, 2014
Imprint: Academic Press
Hardback ISBN: 9780124045682
eBook ISBN: 9780124047358
RS
Robert Sobel
Robert Sobel serves FONA International as a Vice President of Research and Innovation in the development of new and novel flavor encapsulation delivery systems and taste modification technologies. He has over 20 years of industrial flavor R&D experience at FONA International, located in Geneva, Illinois, USA. Prior to joining FONA International, Robert was an educator within both secondary and undergraduate settings teaching chemistry and physics. He is cited as an inventor on many patents and patents pending in the art of microencapsulation and flavor analysis and add-back (>20 patent matters). Robert regularly delivers domestic and international symposia in the field of microencapsulation.
Affiliations and expertise
Vice President of Research and Innovation, FONA International, LLC, Geneva, IL, USA, a wholly-owned subsidiary of McCormick & Company, Inc.