Portal de Periódicos da CAPES

Microencapsulation in the food industry

1971; Taylor & Francis; Volume: 2; Issue: 2 Linguagem: Inglês

10.1080/10408397109527123

2374-9784

Leslie L. Balassa, Gene O. Fanger, Otto B. Wurzburg,

Microencapsulation and Drying Processes

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.