Microencapsulation in the food industry
- 1 July 1971
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 2 (2) , 245-265
- https://doi.org/10.1080/10408397109527123
Abstract
Microencapsulation finds increasing application in the food industry for the encapsulation of food flavors, fats, oils, acidulants, and other food additives. The various processes of encapsulation now being employed or considered in the food industry are summarized. The advantages and disadvantages of each process are discussed and critically reviewed.Keywords
This publication has 1 reference indexed in Scilit:
- Food AdditivesChemical & Engineering News, 1966