Encapsulation technologies for active food ingredients and food processing

Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be usedto immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates. The second part of the book, discusses encapsulates of active ingredients (i.e. aroma, fishoil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part of the book describes immobilization technologies ofcells and enzymes for use within food fermentation processes (like beer, wine, dairy and meat) and food production (e.g., sugar conversion, production of organic acids or amino acids, and hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work either in industry or university, and they have brought together in this book contributions from both fields." A reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation INDICE: 1. Introduction. 2. Overview of microencapsulates for use in food products or processes and methods to make them. 3. Materials for encapsulation. 4. Characterisation methods of encapsulates. 5. Encapsulation of aroma. 6. Microencapsulation of omega-3 / fish oil. 7. Encapsulation of iron and other micronutrients for food fortification. 8. Encapsulation of carotenoids . 9. Encapsulation of enzymes and peptides . 10. Encapsulation of probiotics for use infood products. 11. Bioprocess intensification of beer fermentation using immobilised cells. 12. Immobilisation of microbial cells for alcoholic and malo-lactic fermentation of wine and cider. 13. Immobilisation of cells and enzymes for dairy or meat fermentation processes. 14. Encapsulates for food bioconversions and metabolite production.

• ISBN: 978-1-4419-1007-3
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 400
• Fecha Publicación: 18/11/2009
• Nº Volúmenes: 1
• Idioma: Inglés