Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them

  • Nicolaas Jan ZuidamEmail author
  • Eyal Shimoni


Encapsulation may be defined as a process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. The substance that is encapsulated may be called the core material, the active agent, fill, internal phase, or payload phase. The substance that is encapsulating may be called the coating, membrane, shell, carrier material, wall material, external phase, or matrix. The carrier material of encapsulates used in food products or processes should be food grade and able to form a barrier for the active agent and its surroundings. Please see Chap. 3 for more information on this.


Active Agent Solid Lipid Nanoparticles Emulsion Droplet Casein Micelle Carrier Material 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Unilever R&D VlaardingenVlaardingenThe Netherlands
  2. 2.Laboratory of Functional Foods, Nutraceuticals and Food NanoscienceTechnion - Israel Institute of TechnologyHaifaIsrael

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