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Microencapsulation in the Food Industry

  • ID: 2784420
  • Book
  • October 2018
  • 590 Pages
  • Elsevier Science and Technology

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation.

  • Practical applications based on the authors' more than 50 years combined industry experience
  • Focuses on application, rather than theory
  • Includes the latest in processes and methodologies
  • Provides multiple "starting point" options to jump-start encapsulation use
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Section 1: Introduction

Section 2: Concept of Microencapsulation

Section 3: Process Technologies in Microencapsulation

Section 4: Materials Used in Microencapsulation

Section 5: Testing and Quality Control

Section 6: Regulatory, Quality, Process Scale-up, Packaging and Economics

Section 7: Microencapsulation Applications

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Sobel, Robert
Robert Sobel serves FONA International as a Vice President of Research and Innovation in the development of new and novel flavor encapsulation delivery systems and taste modification technologies. He has over 20 years of industrial flavor R&D experience at FONA International, located in Geneva, Illinois, USA. Prior to joining FONA International, Robert was an educator within both secondary and undergraduate settings teaching chemistry and physics. He is cited as an inventor on many patents and patents pending in the art of microencapsulation and flavor analysis and add-back (>20 patent matters). Robert regularly delivers domestic and international symposia in the field of microencapsulation.
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