Encapsulation and Controlled Release of Food Ingredients

By Gary A. Reineccius

Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

• Format: Hardcover
• Language: English
• ISBN: 0841231648
• ISBN13: 9780841231641
• Release Date: May 1995
• Publisher: American Chemical Society
• Length: 226 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.9" x 6.1" x 9.1"