Microcapsules for food

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Abstract
A systematic description of various processes employed for microencapsulation of food additives is presented. Microencapsulation methods covered include spray drying, fluidized bed coating, extrusion, solvent extraction, coacervation, cocrystallization, liposome formation and molecular inclusion. Basic features of microcapsular products, such as morphology, particle size, core/coat characteristics, and release behaviour, are also highlighted.