Food Encapsulation in the food Industry | Foodresearchlab

1
FOOD ENCAPSULATION IN THE FOOD
INDUSTRY
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
2
Today's Discussion
OUTLINE Introduction Purpose of Encapsulation
Process In-detail Coacervation Spray Drying
Fluidized bed Molecular Inclusion Innovative
Applications Research in Encapsulation
Developments
3
Introduction
Encapsulation is a key process of trapping
components (active) into a secondary material
(encapsulant), resulting in small solid particles
which will be able to release the active
component at specific condition. This process is
used commonly in the FMCG industry for masking
unwanted flavours or to protect healthy
ingredient during the shelf life of the product
during new product development. Contd...
4
Encapsulation process or encapsulated ingredients
are used in every food product category such as
confectionery, beverages, dairy, ready to eat
snacks or mainly in convenience
foods. Encapsulation in the food industry is
projected to grow at a CAGR rate of 13.1 from
2017 to 2022. In the food ingredient market, the
functional ingredients market has the largest
share as the biomolecules are highly
reactive. Contd...
5
The encapsulation technology is implemented for
ingredients such as vitamins, minerals,
sweeteners, phytonutrients, antioxidants,
enzymes, probiotics and essential oils, which are
highly volatile. In general, food scientist and
manufacturers are employing encapsulation
process for specific purposes and used for
volatile flavours, fortified ingredients with
masked odour and taste, in ingredients to
prevent oxidation and in products such as
chewing gums which contains flavours for
long-lasting effects. Contd...
6
For instance, ingredients that are encapsulated
include vitamins that need protection from the
external atmosphere, moisture and flavourings
that need to be released during
mastication. Some researchers are experimenting
with protein
isolates, gums and carrageenan to
cardamom essential oils in a dry
protect powder,
enhancing its hand ability and storability.
There are technology goods.
other examples of encapsulation
ingredients in consumer packaged
7
NutraShield caffeine technology was used to
improve the taste of the caffeine.
Proprietary consultation technologies
Season-ettes granules less prone to
to make moisture
migration have shown better temperature
stability. FlavorCell encapsulated liquid and
solid flavourings where the flavour matrix was
protected from heat, oxidation and more
importantly moisture. A positive outlook for
nutraceuticals is achieved and accompanied by
encapsulation and market growth.
8
Purpose of Encapsulation
In general, food scientist and food development
companies are employing encapsulation process
for specific purposes and used for volatile
flavours, fortified ingredients with masked odour
and taste, in ingredients to prevent oxidation
and in products such as chewing gums which
contains flavours for long-lasting effects. For
instance, ingredients that are encapsulated
include vitamins that need protection from the
external atmosphere, moisture and flavourings
that need to be released during
mastication. Contd...
9
Some researchers are experimenting with protein
isolates, gums and carrageenan to
cardamom essential oils in a dry
protect powder,
enhancing its hand ability and storability.
There are technology goods.
other examples of encapsulation
ingredients in consumer packaged
NutraShield caffeine technology was used to
improve the taste of the caffeine. Contd...
10
Proprietary consultation technologies to make
Season-ettes granules less prone to moisture
migration have shown better temperature stability.
FlavorCell flavourings protected
encapsulated where the from heat,
liquid flavour
and matrix and
solid was more
oxidation
importantly moisture. A positive outlook for
nutraceuticals is achieved and accompanied by
encapsulation and market growth. Contd...
11
Process In-detail
The very first stage in the encapsulation process
is the mixing of the active material with an
encapsulant to form an emulsion. This emulsion
is then dried to produce microcapsules of
various sizes based on the preparation method.
Under simple
the physiochemical method, there are or
a complex coacervation method,
splitting of organic and liposomal wrapping could
be done. Contd...
12
Under the Physical method, the commonly done
method is spray drying, fluidized bed, extrusion
and lyophilization. Finally, chemical methods
are also available which will create interfacial
polymerization and inclusion for the
microencapsulation to be done. Contd...
13
Contd...
14
Contd...
15
(No Transcript)
16
Coacervation
This method is achieved when the encapsulant
material is made from polymeric chain units,
which reacts with other chains in the vicinity
and results in aggregates forming high-intensity
attraction forces. Then the aggregated polymer
chains are deposited around the droplets of the
hydrophobic phase dispersed in the emulsion to
form a protective film. Contd...
17
Key things to understand in this method are that
these particles are irregular in structure as the
encapsulant is not equally distributed over the
active component. The diameter size range
expected in complex coacervation is 1 to 500 µm
and for simple coacervation is from 20 to 500 µm.
18
Spray Drying
This method is widely used in the industry for
products such as juice, pulp, vegetal extracts,
due to the low cost and easy application. During
this process, a homogenous mixture of the
active component and the encapsulant in a water-
based or organic solvent is made. This wet
mixture is subjected to a hot airstream which
will evaporate the outer solvent and dry the
microcapsules and leaves no solvent
residue. Contd...
19
Since a washing step is not required, it is
highly recommended for fish oils and expensive
bioactive components, which otherwise may
compromise the integrity of the
materials. Spray drying has a high-efficiency
rate which is
usually factored by the concentration of the
encapsulant, speed of the system and the
temperature.
On the contrary, some researchers have indicated
that spray drying results in porous particles and
might increase the susceptibility of
oxidation. Moreover, irregular microcapsules are
also criticized.
20
Fluidized bed
In this food encapsulation technology the active
component is suspended and the encapsulant is
atomized into the chamber which gets deposited
on the core. When the particles reach the top of
the column, they are released into a column of
air, reaching the fluidized bed once
again. Contd...
21
This time the microcapsules are coated gain,
dried and allowed to harden ensuring a uniform
coating. The fluidized bed encapsulation
technique allows active components to be
encapsulated with any wall materials, ranging
from proteins, emulsifier, proteins and even fat.
22
Molecular Inclusion
Molecular inclusion is considered to be a
promising possibility for flavour stabilization
in the formation of an inclusion complex with ß-
cyclodextrin. Studies have shown that
ß-cyclodextrin is thermally destroyed at 260 ?
and to achieve thermal stability it is included
with ?-cyclodextrins. For instance, essential
oils of lemon orange and chamomile have used a
combination of both cyclodextrins. Contd...
23
The release of the active component from the wall
material regardless of the method of
encapsulation will depend on factors such as pH,
temperature, solubility, and biodegradation. Mor
eover, the final thickness of the wall material
also affected the solubility and stability of
microcapsules.
24
Innovative Applications Research in
Encapsulation Developments

• Building wide ingredient options to build
  encapsulation shells
• Preventing flavour and aroma loss for volatile
  compounds
• Nutrient enhances ingredients
• Improved flavour stability
• a. Fish oil without the fishy taste
• Contd...

25

• Functional encapsulated ingredients
• a. Reduced bitterness in caffeine
• Controlled ingredient release
• Better leavening and baking is achieved
• Better matrices are built using starches
• Protecting multi nutrients from thermal and
  biochemical degradation
• Fighting food adulteration

26
Contact Us
UNITED KINGDOM 44- 74248 10299 INDIA 91
9566299022 EMAIL info_at_foodresearchlab.com