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Immobilization and encapsulation

  • A. Nussinovitch

Abstract

Flavoring materials can be encapsulated using edible films (Reineccius, 1991). Encapsulation enables the creation of a dry, free-flowing powdered flavor. The coating protects the flavoring from interaction with the food, inhibits oxidation and can enable controlled flavor release. A variety of processes can be used to encapsulate the flavoring within the film, with the latter’s properties being dependent upon processing as well as composition. Of the many processes described for flavor encapsulation, spray-drying and extrusion are the most commercially advantageous (Reineccius, 1989).

Keywords

Sodium Alginate Immobilize Cell Alginate Bead Calcium Alginate Edible Film 
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 Dordrecht 1997

Authors and Affiliations

  • A. Nussinovitch
    • 1
  1. 1.Faculty of Agricultural, Food and Environmental Quality Sciences Institute of Biochemistry, Food Science and NutritionThe Hebrew University of JerusalemRehovotIsrael

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