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

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Encapsulation Technologies for Active Food Ingredients and Food Processing

Abstract

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.

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Authors and Affiliations

  1. Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133, AT, Vlaardingen, The Netherlands

    Nicolaas Jan Zuidam

  2. Laboratory of Functional Foods, Nutraceuticals and Food Nanoscience, Technion - Israel Institute of Technology, Haifa, 32000, Israel

    Eyal Shimoni (Faculty of Biotechnology and Food Engineering)

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  1. Nicolaas Jan Zuidam
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  2. Eyal Shimoni
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Correspondence to Nicolaas Jan Zuidam .

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Editors and Affiliations

  1. Unilever Research and Development, Olivier van Noortlaan 120, Vlaardingen, 3133 AT, Netherlands

    N.J. Zuidam

  2. Fac. Food Technology & Biochemistry, University of Belgrade, Nemanjina 6, Belgrade, 11081, Serbia

    Viktor Nedovic

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Zuidam, N.J., Shimoni, E. (2010). Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. In: Zuidam, N., Nedovic, V. (eds) Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-1008-0_2

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